Sudado de Pescado (Peruvian Fish Stew)

🛒 Ingredients

• White Fish Fillets 200 g · 164 kcal
• Red Onion 75 g · 30 kcal
• Tomatoes 150 g · 27 kcal
• Aji Amarillo Paste 7 g · 6 kcal
• Garlic 5 g · 7 kcal
• Fresh Cilantro 8 g · 2 kcal
• Fish Broth 120 g · 12 kcal
• Lime Juice 7 g · 2 kcal
• Olive Oil 11 g · 97 kcal
• Yellow Potato 75 g · 58 kcal
• Light Beer (optional) 30 g · 13 kcal

👨‍🍳 Instructions

1. Pat the fish fillets dry and season generously with salt and pepper on both sides; set aside. Slice the red onion into thick half-moons and chop the tomatoes.
2. In a pot or deep skillet, heat the olive oil over medium heat. Add the red onion and cook until softened, about 5-7 minutes.
3. Add the minced garlic and aji amarillo paste; cook for 1-2 minutes until fragrant. Stir in the chopped tomatoes, sliced potatoes, and half of the fresh cilantro.
4. Pour in the fish broth and beer (if using), then bring the mixture to a simmer. Arrange the seasoned fish fillets on top of the vegetables.
5. Cover the pot and let it simmer for 10-15 minutes, or until the fish is cooked through and flakes easily. Stir in the lime juice and the remaining fresh cilantro.
6. Serve immediately, typically with white rice and a side of yuca or sweet potato.