Peruvian Fish Stew (Sudado de Pescado)

Peruvian fish stew, often called sudado de pescado, is a coastal-style dish of firm white fish gently simmered with tomato, onion, ají amarillo, and a little broth. The sauce stays light but savory, and a squeeze of lime and fresh cilantro at the end keeps each bowl bright; regional and household versions vary in their seasonings and accompaniments.

Ingredients

1½ lb (680 g) firm white fish fillets, such as cod, haddock, halibut, or sea bass, cut into 4 portions
1 medium red or yellow onion (about 6 oz / 180 g), thinly sliced
2 medium ripe tomatoes (about 10½ oz / 300 g), chopped
2 garlic cloves (about 6 g), finely chopped
2 tbsp (30 g) ají amarillo paste
1 tbsp (15 ml) neutral cooking oil
½ tsp ground cumin (about 1 g)
1½ cups (360 ml) fish stock or low-sodium chicken stock
12 oz (340 g) yellow or Yukon Gold potatoes, cut into ½-inch (1.25 cm) cubes
¾ tsp fine salt (about 4 g), plus more to taste
¼ tsp ground black pepper (about 0.5 g)
½ cup (15 g) loosely packed fresh cilantro leaves, roughly chopped
1 tbsp (15 ml) fresh lime juice, plus lime wedges for serving
2 tbsp (30 ml) water, only if needed to loosen the sauce

Instructions

Prepare the ingredients, 25 minutes. Slice the onion, chop the tomatoes and garlic, and cut the potatoes into even small cubes so they cook at roughly the same rate. Pat the fish dry, check for pin bones, and cut it into four portions if it is not already portioned. Keep the fish refrigerated while you start the sauce. Measure out the stock, ají amarillo paste, and seasonings so they are ready to add.
Soften the onion, 6 minutes. Warm the oil in a wide, deep skillet or shallow Dutch oven over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until softened and beginning to look translucent. Add the garlic, ají amarillo paste, and cumin. Stir for 1 minute, just until fragrant; do not let the garlic brown, which can make the sauce taste bitter.
Make the tomato base, 5 minutes. Stir in the chopped tomatoes, salt, and black pepper. Cook for about 5 minutes, stirring and pressing a few tomato pieces against the pan, until they soften and release their juices. The mixture should look saucy rather than dry. If the pan is catching before the tomatoes break down, add 1 tablespoon of the measured stock.
Simmer the potatoes, 14 minutes. Pour in the remaining stock and add the potatoes. Bring the liquid to a gentle simmer, then lower the heat and cover the pan. Simmer for about 14 minutes, checking once or twice, until the potato cubes are almost tender when pierced with a small knife. Keep the liquid bubbling gently, not boiling hard; a vigorous boil can break up the potatoes and reduce the sauce too quickly.
Cook the fish, 8–10 minutes. Nestle the fish portions into the sauce in a single layer and spoon some tomato mixture over them. Cover and simmer gently for 8–10 minutes, depending on the thickness of the pieces. Fish is ready when it is opaque and separates easily into flakes; check the thickest portion with a food thermometer. USDA FSIS lists 145°F (63°C) as the safe minimum internal temperature for fish. Avoid stirring the fish around, since the portions can break apart before serving.
Finish and serve. Turn off the heat. Stir the lime juice into the sauce around the fish, scatter the cilantro over the top, and taste the broth. Add a little more salt or lime if needed. If the sauce seems thicker than you like, gently stir in up to 2 tablespoons of water; if it is thin, leave the lid off for a minute or two rather than boiling the cooked fish. Serve while hot, spooning broth, potatoes, and fish into each bowl.

Tips

Choose fish that holds together. Cod, haddock, halibut, and sea bass are good options because their thicker fillets can be gently simmered without disappearing into the sauce. Thin fillets cook faster, so start checking them after 5 or 6 minutes. If using frozen fish, thaw it completely in the refrigerator and pat it dry before cooking so excess water does not dilute the broth.
Find a sensible ají amarillo substitute. Ají amarillo is a yellow Peruvian chile with fruity flavor and moderate heat; its paste is often available in Latin American markets or online. If you cannot find it, use 1 tablespoon (15 g) finely chopped yellow bell pepper and a small pinch of cayenne. That substitute is milder and less fruity, so adjust the cayenne cautiously rather than adding a lot of hot pepper.
Keep the simmer gentle. A steady, low simmer cooks the fish evenly and helps the potatoes stay intact. If the sauce bubbles rapidly, reduce the heat. Use a wide pan so the fish can sit in one layer; if you only have a smaller pan, use slightly smaller fish pieces and check them early.
Season at the end as well as the start. Stock varies in saltiness, and lime can make the seasoning seem different once added. Taste the broth after the fish is cooked, then correct it with small additions of salt or lime. Do not add all the lime at the beginning, because the fresh flavor is clearest when it is stirred in just before serving.

Serving Suggestions

Serve the stew in shallow bowls with plenty of its tomato broth. Plain steamed white rice is a practical accompaniment: it catches the sauce without competing with the fish. Boiled yuca (cassava) is another fitting choice, especially if you want a more substantial plate; cook it separately until tender and remove any tough central fibers before serving. A simple green salad or sliced avocado adds a cool contrast, while lime wedges let diners brighten their own portions.

For a table with several sides, keep the stew itself simply garnished with cilantro and let the rice or yuca do the work of soaking up the liquid. If serving bread instead, choose a plain crusty loaf rather than a heavily seasoned one. The broth is part of the dish, not just cooking liquid, so ladle it into the bowls along with the fish and potatoes.

Variations

Use other seafood. A firm fish remains the easiest choice, but peeled shrimp can be added during the final 4–5 minutes of simmering, until opaque and cooked through. For a mixed-seafood version, add quick-cooking shellfish only near the end and check each ingredient for doneness; different pieces may finish at different times. Do not simmer delicate seafood for the full potato-cooking period.

Make it without potatoes. Omit the potatoes and simmer the tomato-stock base for about 10 minutes before adding the fish. The result is a lighter stew with more broth, best served over rice or with boiled yuca. You can also add 1 cup (150 g) of sliced bell pepper with the tomatoes for extra sweetness and color; it changes the flavor but works well with the chile and cilantro.

Adjust the chile and herbs. Use 1 tablespoon (15 g) of ají amarillo paste for a gentler, less spicy stew, or increase to 3 tablespoons (45 g) if you like a more pronounced chile flavor. Ají amarillo has its own fruity character, so replacing it entirely with cayenne will make the stew hotter but less aromatic. Cilantro is the usual fresh finish for this version; if you dislike it, use a smaller amount of flat-leaf parsley, knowing the flavor will be different.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, transferring them to a covered, shallow container so they cool promptly. Store the fish and sauce together and use within 3–4 days. The potatoes may soften as they sit, and the fish can become more delicate, so handle portions gently when packing or serving. Do not leave the stew at room temperature for longer than 2 hours.

For the best texture, reheat only the amount you plan to eat. Warm it in a covered saucepan over low heat, adding a splash of stock or water if the sauce has thickened, and turn the fish carefully once if needed. Heat leftovers to 165°F (74°C), checking the center with a food thermometer. A microwave also works: cover the bowl loosely, heat in short intervals, and check the temperature in more than one spot. Freezing is possible for up to about 2 months, but the potatoes and fish may be softer after thawing; defrost overnight in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

What is Peruvian fish stew called?

This style is commonly called sudado de pescado, meaning roughly “steamed” or gently braised fish. It is associated with Peru’s coastal cooking, where fish is cooked with a seasoned, moist base rather than fried or submerged in a heavy sauce. Ingredients and accompaniments vary by cook and region, so this recipe is one practical version rather than a single definitive formula.

Can I make this stew with frozen fish?

Yes. Thaw the fish fully in the refrigerator, then pat it dry before adding it to the pan. Starting with frozen fillets can cool the sauce, release extra water, and leave the outside overcooked before the center is ready. If the thawed fillets are thin, reduce the cooking time and begin checking their temperature early.

Can I make sudado de pescado ahead?

You can prepare the onion, tomatoes, garlic, and measured seasonings ahead and refrigerate them separately for up to a day. For the best fish texture, cook the stew close to serving time. If you need to cook it in advance, refrigerate it promptly and reheat gently to 165°F (74°C); expect the fish to be more fragile and the potatoes softer than when freshly made.

What can I use instead of ají amarillo paste?

For a mild substitute, combine finely chopped yellow bell pepper with a small pinch of cayenne. The pepper provides color and sweetness, while the cayenne adds heat, but neither fully reproduces ají amarillo’s fruity flavor. Aji amarillo paste is the closest convenient option when available, and you can use less of it if you prefer a gentler stew.

How do I know when the fish is done?

Check the thickest piece with a food thermometer; fish should reach 145°F (63°C), the USDA FSIS safe minimum internal temperature. It should also look opaque and flake easily with a fork. Because the fish continues to warm briefly after the heat is turned off, avoid leaving it simmering once it reaches temperature, especially if the portions are thin.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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