Sudado de Pescado (Peru)
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 360g per person. Country of origin: Peru. Low saturated fat fish recipe. Nutrition is an estimated planning guide per 100g of finished dish and per saved portion.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 102 kcal
- Protein
- 11.8 g
- Carbohydrate
- 13.5 g
- of which sugars
- 4 g
- Fat
- 1.6 g
- of which saturates
- 0.28 g
- Fibre
- 2.6 g
- Salt
- 0.58 g
Ingredients
- 650g hake or cod fillets
- 1 tbsp olive oil
- 1 red onion, sliced
- 2 garlic cloves, crushed
- 2 tomatoes, chopped
- 1 yellow pepper, sliced
- 1 tsp ground cumin
- 150ml fish stock
- 300g cooked rice
- Small handful coriander
Method
Check the fish for bones, pat it dry, and prepare the vegetables and sides before cooking.
Cook the onion, garlic, tomatoes, pepper, cumin, and stock until the vegetables soften.
Lay the fish into the sauce, cover, and steam-simmer for 8-10 minutes until tender.
Finish with coriander and serve with rice.
Nutrition values are estimates for planning and will vary with exact fish, sides, and portion size.
Reviews
A practical recipe with enough travel character to feel interesting. Sudado de Pescado (Peru) would sit well in a lighter weekly meal plan.
Robyn BakerI liked the way Sudado de Pescado (Peru) kept the focus on fresh flavour rather than richness. The portion guidance made it easier to plan around.
Julie ReadSudado de Pescado (Peru) gave me a good way into Peru cooking without a complicated method. The fish stayed tender and the recipe felt easy to adapt.
Sarah Allsop