No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Peruvian Sudado De Pescado (Peruvian Fish Stew)

This classic Peruvian fish stew recipe is courtesy of editorial assistant Camila de Onis.

  • servings: 6

advertisement

advertisement

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

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Transfer fish to a large serving platter, and spoon sauce over fish. Sprinkle with cilantro and serve immediately.

advertisement

advertisement