Peruvian-Style Sudado de Surubí with Aji Amarillo

Ingredients

• 500g (1.1 lb) surubí fillets, cut into chunks 500g (1.1 lb) surubí fillets, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 2 tablespoons Aji Amarillo paste 2 tablespoons Aji Amarillo paste
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Stir in the Aji Amarillo paste and cook for a minute to release its flavors.
3. 3.
   Add the diced tomatoes, sliced bell peppers, and fish broth to the pot. Bring the mixture to a simmer.
4. 4.
   Gently place the surubí fillets into the pot, ensuring they are submerged in the broth. Season with salt and pepper to taste.
5. 5.
   Cover the pot and let the stew simmer for about 15-20 minutes, or until the fish is cooked through and flakes easily.
6. 6.
   Stir in the lime juice to brighten the flavors.
7. 7.
   Serve the Sudado de Surubí hot, garnished with fresh cilantro. Accompany with steamed rice or crusty bread.

Treat your ingredients with care...

• Aji Amarillo paste — If you can't find Aji Amarillo paste, you can make your own by blending together Aji Amarillo peppers, garlic, and a splash of vinegar. Adjust the amount of peppers according to your desired level of spiciness.

Tips & Tricks

• For a milder version, remove the seeds and membranes from the Aji Amarillo peppers before making the paste.
• If surubí is not available, you can substitute it with other firm white fish such as cod or halibut.
• Adjust the spiciness by adding more or less Aji Amarillo paste according to your preference.
• To enhance the flavors, let the stew sit for a while before serving to allow the ingredients to meld together.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen over time.

Serving advice

Serve the Sudado de Surubí in deep bowls, allowing each guest to enjoy the flavorful broth along with the fish and vegetables. Accompany the stew with steamed rice or crusty bread to soak up the delicious juices.

Presentation advice

Garnish each serving of Sudado de Surubí with a sprinkle of fresh cilantro to add a pop of color. Serve the stew in vibrant bowls to showcase the beautiful colors of the fish and vegetables.