Entree: Colombia – Pacific Coast – Sudado de Pescado (Pacific coastal Colombian fish stew simmered with tomatoes, onions, lime, and cilantro)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 4 white fish fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) annatto (achiote) oil or 1 tsp (2 g) annatto powder blended with 1 tbsp (15 ml) oil
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 2 scallions, sliced, about 1 oz (30 g)
- 3 garlic cloves, minced, about 0.5 oz (15 g)
- 1 red bell pepper, sliced, about 6 oz (170 g)
- 3 medium tomatoes, diced, about 1 lb (450 g)
- 1 small hot pepper (aji dulce or jalapeño), seeded and sliced, about 0.5 oz (15 g), optional
- 1 tsp (5 g) ground cumin
- 1 cup (240 ml) fish stock or water
- 2 tbsp (30 ml) freshly squeezed lime juice
- 1/2 cup (15 g) chopped fresh cilantro
- 1/2 tsp (3 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper, or to taste

Instructions

1. Pat fish fillets dry, season lightly with salt and pepper, and set aside.
2. Heat vegetable oil and annatto oil in a wide skillet or Dutch oven over medium heat until shimmering. Add onion and cook until softened, about 4–5 minutes.
3. Add scallions, garlic, and red bell pepper and cook 2–3 minutes until fragrant. Stir in cumin and cook 30 seconds.
4. Add diced tomatoes, hot pepper if using, and fish stock (or water). Bring to a gentle simmer, reduce heat to medium-low, and simmer 5–8 minutes to marry flavors.
5. Nestle fish fillets into the simmering sauce, spooning sauce over them. Cover and cook 6–8 minutes until fish is opaque and flakes easily (timing depends on thickness).
6. Remove from heat, stir in lime juice and chopped cilantro, adjust seasoning with salt and pepper, and let rest 2 minutes.
7. Serve hot, ladling stew over the fish with extra cilantro and lime wedges.