We first met in Cajamarca, Northern Peru. I was sitting in a restaurant waiting for my lunch and had no idea that I was about to be swept away.
But the encounter was brief and I went back to Ecuador for Christmas quickly forgetting how smitten I was that day.
When I arrived in Lima, I had no idea I would find my love again.
At another restaurant no less!
What were the chances that when I looked up to the menu board that my love would be there right in front of me.
And all those feelings rushed back – the warmth and sweetness of our first encounter.
And in the perfect cinematic moment the wind swept through my hair and whispered my first love’s name – Sudado
I’d love to tell you the story of some hot Latino lover but I have something better. I have a recipe.
How to Make Sudado
Sudado is a simple fish stew with tomato, red onion and chiles is very typical of northern Peru cuisine. In Cajamarca a whole fish was in the stew and it was up to me to de-bone it but here in Lima it was a sleek boneless filet.
Although a bit more refined the tart tanginess of the soup remained and as tradition requires boiled yuca and rice was served along the side.
The flavours remind me of a classic Spanish influences but the intense limey tang brings depth that really makes this an outstanding dish.
- 2 lbs. boneless skinless mild-flavoured white fish filet
- 2 tbsp. fresh lime juice
- 2 tbsp. chopped fresh cilantro
- 2 tsp. salt
- 1 tsp. freshly ground black pepper
- 8 picked peppers sliced, if you’re not in Peru, pepperoncini would do
- 4 chiles, seeded and thinly sliced
- ¼ cup canola oil
- 4 cloves garlic, mashed to a paste
- 1 medium red onion, halved and cut into ½″ slices
- 2 large plum tomatoes, cored, seeded, and coarsely chopped
- 1 tsp. dried oregano, lightly toasted
- In a large bowl marinate the fish in lime juice, cilantro, salt, and pepper.
- Purée the chopped chiles and ⅓ cup water in a blender until smooth. Set aside.
- Heat oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, 30 seconds. Carefully add pureed chiles and cook for 2 minutes. Add onions and cook until soft, about 5 minutes.
- Add fish and marinade along with 1 cup hot water, and stir liquid gently to combine. Top filets evenly with remaining chiles and tomatoes and sprinkle with oregano.
- Reduce heat to medium-low and simmer, covered, until fish is cooked, about 15 minutes. Season with salt and pepper to taste.
- Place fish in individual bowls and top with liquid.