Sudado de Pescado: Peruvian Fish Stew in Ají Amarillo Broth 2026

Sudado de pescado is a Peruvian fish stew from the north of the country, and it proves how much flavor a handful of humble ingredients can deliver. Fish and vegetables steam together in one pan under a lid, which is exactly where the dish gets its name.

The cooking liquid is a bright, gently spicy sauce built from tomato, garlic, ginger, ají amarillo and ají panca. Those two chile pastes are easy to find in Latin American specialty stores and in large-city supermarkets, and they are also widely available online.

We use dorada (gilthead sea bream) here, but sea bass and grouper are two good alternatives that are easy to find year-round. Serve it with boiled yuca to round out the stew, or simply spoon it straight from the pan with lime wedges and extra cilantro.

Ingredients for Sudado de Pescado

For 2 servings

• 2 plum tomatoes
• 1 red onion
• 4 garlic cloves
• 10 g fresh ginger
• 1 medium dorada (gilthead sea bream)
• 30 ml extra virgin olive oil
• 20 ml ají amarillo paste
• 15 ml ají panca paste
• 5 g ground cumin
• Salt
• Ground black pepper
• 2-3 sprigs fresh cilantro
• 50 ml white wine
• 100 ml fish stock
• 1 lime (optional)

How to Make Sudado de Pescado Step by Step

1. Prep the Vegetables

Start with the vegetables: cut 2 plum tomatoes, one into dice and the other into strips. Cut 1 red onion into julienne and grate 4 garlic cloves and 10 g of fresh ginger.

2. Clean and Score the Fish

Clean 1 medium dorada well, checking the fillets to make sure no scales remain and that there are no bits of innards inside. Make three cuts in each fillet to help it cook evenly later.

3. Sauté the Diced Tomato, Garlic and Ginger

Heat 30 ml of extra virgin olive oil in a wide skillet and sauté the diced tomato with the grated garlic and ginger for a couple of minutes.

4. Add the Ají Pastes and Spices

Add 20 ml of ají amarillo, 15 ml of ají panca, 5 g of ground cumin, and salt and black pepper to taste. Sauté for 5 more minutes to get a smooth, well-blended sauce.

5. Add the Fish, Onion and Tomato Strips

Next, place the dorada in the center, on top of the sauce, and surround it with the julienned onion and the tomato strips.

6. Top with Cilantro, Wine and Stock

Cover the fish with the leaves from 2 or 3 sprigs of fresh cilantro and add 50 ml of white wine and 100 ml of fish stock.

7. Simmer Until the Fish Is Done

Bring the pan to a boil, cover and simmer over medium heat for about 5 minutes. Serve immediately with lime wedges and more fresh cilantro (optional).

Tips for the Best Sudado de Pescado

Choose the Right Fish

Dorada works beautifully here, but sea bass and grouper are equally good and easy to find all year. Whatever you pick, ask for it cleaned and check the fillets for stray scales before cooking.

Balance the Ají Pastes

Ají amarillo brings color and a fruity heat, while ají panca adds deep, smoky flavor. Let the sofrito cook the full 5 minutes after adding them so the sauce comes together and loses any raw edge.

Serve It with Yuca

Boiled yuca is the classic side for this stew: peel it and cook it in plenty of salted water until tender. Plate it alongside the fish and spoon the sauce over everything.

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Even More Recipes the Whole Family Will Enjoy

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