Peruvian Sudado De Pescado Peruvian Fish Stew Recipes

PERUVIAN SUDADO DE PESCADO (PERUVIAN FISH STEW)

Peruvian Sudado De Pescado (Peruvian Fish Stew) image

This classic Peruvian fish stew recipe is courtesy of editorial assistant Camila de Onis.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 medium red onions, chopped
4 cloves garlic, chopped
1 heaping tablespoon prepared aji amarillo paste
1 cup white wine
1 1/2 cups Fish Stock
1 1/2 cups chopped fresh tomatoes
6 (6-ounce) fillets pacific halibut, or other firm white fish
1 pound large shrimp, peeled and deveined
Coarse salt and freshly ground pepper
1 cup frozen peas, thawed
1 cup torn fresh cilantro, for serving

Steps:

Heat olive oil in a large high-sided skillet over medium heat. Add onions and cook, stirring, until slightly crispy. Add garlic and continue cooking until golden brown, about 1 minute. Stir in aji amarillo paste and cook for 1 minute.
Add wine and cook until reduced slightly, about 2 minutes. Add fish stock and 1/2 cup tomatoes; stir to combine. Reduce heat to a simmer, and cook until thickened, 8 to 10 minutes.
Season halibut and shrimp with salt and pepper. Add halibut to skillet, gently pushing down, but not covering, with sauce. Cover and cook for 5 minutes. Uncover and add shrimp. Cover and continue cooking until fish is opaque, and shrimp is cooked through, about 3 minutes more. Add remaining cup of tomatoes and peas; cook until vegetables are heated through. Season with salt and pepper.
Transfer fish to a large serving platter, and spoon sauce over fish. Sprinkle with cilantro and serve immediately.

PERUVIAN SEAFOOD STEW

Peruvian Seafood Stew image

Provided by Geoffrey Zakarian

Time 1h15m

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 strips bacon, chopped
1 onion, sliced
2 cups 1/2-inch diced mixed potatoes (skin-on), such as purple Peruvian, Red Bliss and Yukon gold
3 cloves garlic, peeled and sliced
1 teaspoon red chile flakes
1/2 teaspoon ground cumin
1 jalapeno, sliced
Kosher salt and freshly ground black pepper
1 quart fish stock, warmed
1/2 pound sea scallops
1/2 pound U16-20 shrimp, peeled and deveined
1 dozen small clams like manila or cockles, washed and scrubbed
1 dozen mussels, washed and scrubbed
Leaves of 1 bunch fresh cilantro, some reserved for garnish
1 bunch scallions, sliced, some reserved for garnish
1/2 cup olive oil
3 limes, 2 juiced and 1 cut into wedges for garnish

Steps:

Heat a Dutch oven or wide, low-sided pot over medium heat. Add the bacon and cook, stirring often, until crispy, 5 to 7 minutes. Remove the bacon to a paper towel-lined plate and set aside. Add the onion to the bacon fat and sweat, stirring often, until softened, about 6 minutes.
Add the potatoes, garlic, chile flakes, cumin and half the jalapeno. Stir and season generously with salt and pepper, then cook for 5 more minutes. Add the warm fish stock and bring to a simmer. Cover and cook until the potatoes are tender, about 15 minutes.
Taste the broth and season with salt and pepper. Reduce the heat to low and add scallops, shrimp, clams and mussels and cook, covered, until the scallops and shrimp are cooked through and the mussels and clams have opened, about 5 minutes.
Meanwhile, combine the cilantro, scallions, olive oil, remaining jalapeno and half the lime juice in a blender and puree until smooth.
Taste the stew and season with the remaining lime juice and salt and pepper if needed. Divide the stew among 4 bowls and garnish with the cilantro oil, lime wedges and reserved bacon, cilantro leaves and scallions.

PESCADO SUDADO (PERUVIAN STEAMED FISH FILLETS)

Pescado Sudado (Peruvian Steamed Fish Fillets) image

On a recent outing in NYC with some friends I met here on Recipezaar, we went out for Peruvian food where I fell in love with this dish. Naturally, looked for a recipe and this one appears close. Have not tried it yet but plan to soon.

Provided by justcallmetoni

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons corn oil
1 large onion, sliced (1 cup)
2 garlic cloves, chopped fine
2 medium tomatoes, sliced (1 cup)
1/4 teaspoon paprika
1 teaspoon salt (to taste)
1 1/2 lbs red snapper fillets or 1 1/2 lbs other white fish fillets
1/2 cup dry white wine
10 sprigs fresh parsley, leaves only, chopped

Steps:

Heat the oil in a large skillet over low heat. Add the onion, garlic, tomatoes, paprika and salt and stir-fry for 2 to 4 minutes.
Cover the mixture completely with the fish fillets. Add the wine, cover the skillet, and cook for 5 minutes over low heat, which is just enough time to steam the fish. Garnish with the parsley.
Serve with lemon slices, accompanied by sliced boiled potatoes, sliced boiled yuca, or hot white rice.

Nutrition Facts : Calories 192.9, Fat 5.7, SaturatedFat 1.1, Cholesterol 76.7, Sodium 1093.5, Carbohydrate 7.4, Fiber 1.5, Sugar 3.5, Protein 22.3

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