Peru has an incredible seafood culture on the coast, with their seas providing one of the world’s most abundant supplies of fresh fish. This has led to lots of classic dishes, from ceviche to parihuela to this – Sudado de Pescado. It’s very simple to make and is perfect for a lazy family meal or an easy dinner party dish alike! It’s made with two of my personal favourite things – aji amarillo yellow chilli and white wine!
1kg cod fillets, deboned and without skin
4 cloves garlic
3 tablespoons olive oil
2 dried aji panca, deseeded and chopped finely
1 white onion
1 red and 1 green pepper
1 cup white wine
1 tablespoon fresh coriander, chopped
1 tablespoon fresh parsley, chopped
1 fish stock cube
1 cup of hot water
Salt and pepper
2 tablespoons aji amarillo paste
Juice of one lemon
Finely chop three cloves of the garlic, and along with a tablespoon of salt, rub into the fish fillets and set aside to marinade.
Add the fish stock cube to the hot water in a cup to dissolve.
Finely chop the onion and tomato and slice the peppers into thin circles. Crush the remaining clove of garlic.
Take a large frying pan (with a lid), add the oil and heat on a high flame. When hot, add the onion, tomato and peppers with the remaining crushed garlic. Fry for a few minutes, stirring regularly so it doesn’t burn.
Add the dried aji panca, lemon juice and fish stock to the pan and stir.
Take the fish fillets, and place on top of the ingredients in the pan.
Pour the white wine over the fish, and sprinkle with the parsley and coriander.
Cover the pan and reduce to a low heat. Leave to cook. This will take around 10 minutes, depending on the size of the fillets.
Use a small knife to check that the fish is cooked through, and when it’s ready, remove from heat.
Taste, and add salt and pepper to your liking. Don’t add too much salt – you’ll already have it in the marinade for the fish and in the fish stock.
Serve with rice and slices of boiled potato or cassava (yuca).