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Back to Peruvian Sudado De Pescado (Peruvian Fish Stew) All Reviews for Peruvian Sudado De Pescado (Peruvian Fish Stew) - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 6
Ingredients Ingredient Checklist 2 tablespoons olive oil 2 medium red onions, chopped 4 cloves garlic, chopped 1 heaping tablespoon prepared aji amarillo paste 1 cup white wine 1 1/2 cups Fish Stock 1 1/2 cups chopped fresh tomatoes 6 (6-ounce) fillets pacific halibut, or other firm white fish 1 pound large shrimp, peeled and deveined Coarse salt and freshly ground pepper 1 cup frozen peas, thawed 1 cup torn fresh cilantro, for serving
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 2 tablespoons olive oil 2 medium red onions, chopped 4 cloves garlic, chopped 1 heaping tablespoon prepared aji amarillo paste 1 cup white wine 1 1/2 cups Fish Stock 1 1/2 cups chopped fresh tomatoes 6 (6-ounce) fillets pacific halibut, or other firm white fish 1 pound large shrimp, peeled and deveined Coarse salt and freshly ground pepper 1 cup frozen peas, thawed 1 cup torn fresh cilantro, for serving
Directions
Heat olive oil in a large high-sided skillet over medium heat. Add onions and cook, stirring, until slightly crispy. Add garlic and continue cooking until golden brown, about 1 minute. Stir in aji amarillo paste and cook for 1 minute.
Add wine and cook until reduced slightly, about 2 minutes. Add fish stock and 1/2 cup tomatoes; stir to combine. Reduce heat to a simmer, and cook until thickened, 8 to 10 minutes.
Season halibut and shrimp with salt and pepper. Add halibut to skillet, gently pushing down, but not covering, with sauce. Cover and cook for 5 minutes. Uncover and add shrimp. Cover and continue cooking until fish is opaque, and shrimp is cooked through, about 3 minutes more. Add remaining cup of tomatoes and peas; cook until vegetables are heated through. Season with salt and pepper.
Transfer fish to a large serving platter, and spoon sauce over fish. Sprinkle with cilantro and serve immediately.
Reviews
Add Rating & Review 8 Ratings 5 star values: 1 4 star values: 2 3 star values: 4 2 star values: 1 1 star values: 0
Reviews
Add Rating & Review 8 Ratings 5 star values: 1 4 star values: 2 3 star values: 4 2 star values: 1 1 star values: 0
Add Rating & Review
8 Ratings 5 star values: 1 4 star values: 2 3 star values: 4 2 star values: 1 1 star values: 0
8 Ratings 5 star values: 1 4 star values: 2 3 star values: 4 2 star values: 1 1 star values: 0
8 Ratings 5 star values: 1 4 star values: 2 3 star values: 4 2 star values: 1 1 star values: 0
5 star values: 1 4 star values: 2 3 star values: 4 2 star values: 1 1 star values: 0
All Reviews for Peruvian Sudado De Pescado (Peruvian Fish Stew)
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Peruvian Sudado De Pescado (Peruvian Fish Stew)
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
