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Peruvian Fish Stew

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  • Prep 10 min
  • Total 30 min
  • Servings 6
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by: Carla Gutierrez
Updated Jul 17, 2017
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  • 1/4 cup vegetable oil
  • 1 large onion, peeled, julienned
  • 2 teaspoons garlic powder
  • 1 teaspoon fresh ginger, grated (optional)
  • 1 yellow bell pepper, in chunks (optional)
  • Juice from 1 lemon
  • 1/4 cup dry white wine
  • 1 tablespoon parsley, chopped
  • 1 tablespoon cilantro, chopped
  • Salt and pepper to taste
  • 2 tomatoes, peeled and chopped
  • 6 fish fillets, cleaned and deboned, seasoned with salt and pepper


  • 1
    In a hot pan, heat the oil and add the onion, garlic and grated ginger (if using) and sauté lightly.
  • 2
    Add the yellow pepper (if using), lemon juice and white wine. Cook until the alcohol has evaporated, about 2 minutes.
  • 3
    Add the parsley and cilantro. Season with salt and pepper. Add the tomatoes and set the fish fillets on top of the mix.
  • 4
    Reduce heat and simmer until the fish is tender and flaky, about 5 minutes. Cooking times may vary depending on the thickness of the fillets.
  • 5
    Once the fish is ready, serve immediately.

Expert Tips

  • tip 1
    Serve with a side of white rice or potatoes.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Pescado sudado, in addition to being a simple and flavorful meal, is one of the juiciest of all seafood dishes. It's especially popular in Latin America, where the recipe varies from country to country. This recipe is Peruvian. Be inspired, and try cooking fish sudado!
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