Entree: Colombia – Amazonian Colombia – Sudado de Pescado (A citrusy tomato-and-onion fish stew poached in a fragrant broth with local peppers and herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 2 min

Total 30 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (e.g., corvina, tilapia, or similar)
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 ml) annatto (achiote) oil or extra vegetable oil for color
- 1 large tomato, chopped, about 8 oz (225 g)
- 1 medium red onion, thinly sliced, about 6 oz (170 g)
- 3 cloves garlic, minced (about 9 g)
- 1 small hot pepper (ají or serrano), seeded and sliced, or 1 small sweet red pepper, about 1 oz (30 g)
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 1 cup (240 ml) fish stock or water
- 1 tbsp (15 g) tomato paste
- 1/2 cup (8 g) packed chopped fresh cilantro
- 1 tsp (5 g) ground cumin
- 1 bay leaf
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) sliced scallions for garnish

Instructions

1. Heat the vegetable oil and annatto oil in a wide, heavy skillet or shallow pot over medium heat until shimmering. Add the sliced red onion and a pinch of salt and cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic and sliced pepper and cook 1 minute more until fragrant.
2. Stir in the chopped tomato and tomato paste and cook 3–4 minutes to soften, then add the ground cumin, bay leaf, fish stock (or water), and fresh lime juice. Bring the mixture to a gentle simmer and adjust salt and pepper.
3. Return to a simmer, then carefully nestle the fish fillets into the simmering broth in a single layer. Spoon some broth over the fish, cover the pan, and poach gently until the fish is opaque and flakes easily, 6–10 minutes depending on thickness.
4. Remove from heat, stir in the chopped cilantro (reserve some for garnish), and let the stew rest covered for 2 minutes. Taste and adjust seasoning with additional lime juice or salt if needed.
5. Serve the sudado hot in shallow bowls, spooning broth over each fillet and garnishing with sliced scallions and remaining cilantro. Traditionally served with white rice or boiled yuca.