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.