Peruvian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Sudado de Pescado (Peruvian Fish Simmered in Tomato Broth)
Firm white fish fillets gently simmered in a fragrant tomato, onion, and cilantro broth, a simple and homey coastal Peruvian dish.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Season the fish fillets with salt, pepper, and lime juice.
- 2
Heat oil in a wide pan and sauté the garlic briefly, then layer the onion rings and tomato slices over the bottom of the pan.
- 3
Stir the aji amarillo paste into the fish stock and pour it over the vegetables.
- 4
Place the fish fillets on top of the vegetables, cover, and simmer over medium-low heat for 12-15 minutes until the fish is cooked through.
- 5
Sprinkle with chopped cilantro just before serving.
- 6
Serve with white rice, spooning the tomato broth over the top.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
63/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving120
Calories
1 g
Protein
9 g
Carbs
7 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Sudado, meaning sweated, describes the coastal Peruvian technique of gently steaming fish over a bed of tomato and onion rather than boiling it directly in liquid. It is an everyday, home-style dish found up and down Peru's coast, prized for how little hands-on attention it needs once assembled. The name reflects the cooking method itself, the fish essentially sweats to doneness under a covered pan.
Listahan note
This version layers the vegetables under the fish so the fillets essentially steam over the tomato-onion broth rather than sitting submerged in it, keeping them tender.
Technique cues
- Layering the onion and tomato on the bottom of the pan before adding the fish means the fish cooks gently by steam and residual heat rather than direct boiling, keeping it from falling apart.
- Keeping the pan covered during the simmer traps steam so the fish cooks evenly on top without needing to be flipped.
- Marinating the fish briefly in lime juice and salt before it goes into the pan seasons it from the inside and firms the flesh slightly so it holds together better during cooking.
Kitchen flow
- Parallel prep
- Marinate the fish in lime juice while slicing the onion and tomatoes.
- Make-ahead
- The vegetable bed and broth mixture can be prepped a few hours ahead, but add the fish only right before cooking.
- Leftover move
- Reheat fish and broth together gently over low heat to avoid overcooking the delicate fillets further.
- Cleanup rhythm
- One wide pan handles the whole dish from start to finish.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
white fish fillets
centerpiece
Purpose: a firm, mild white fish holds together as it steams over the vegetables, central to the sudado technique
Handling: season and let sit briefly in lime juice before cooking
Adaptation: cod, snapper, or tilapia all work well; avoid very delicate, flaky fish that might break apart.
aji amarillo paste
warm undertone
Purpose: it colors and gently spices the tomato broth without overwhelming the delicate fish
Handling: stir into the fish stock before pouring over the vegetables
Adaptation: a fresh minced yellow chile pepper.
tomatoes
broth base
Purpose: sliced tomatoes break down as they cook, creating the broth's body and slight sweetness
Handling: slice rather than dice so they layer evenly under the fish
Adaptation: canned diced tomatoes in a pinch, though fresh gives a lighter broth.
red onion
sweetness and structure
Purpose: sliced into rings, it softens into the broth while also forming part of the bed the fish steams over
Handling: slice into rings rather than half-moons to keep the layering effect
Adaptation: yellow onion works but lacks the same mild sweetness.
fish stock or white wine
liquid base
Purpose: it gives the tomato bed enough moisture to create steam without drowning the fish
Handling: mix with the aji amarillo before pouring so it's evenly distributed
Adaptation: white wine for a more acidic broth, or a light chicken stock if fish stock isn't available.
Technique notes
- Choose a wide pan rather than a deep pot so the fish lies in a single layer over the vegetables rather than stacking.
- Resist lifting the lid too often while it simmers; each peek releases steam the fish needs to cook through evenly.
- Check doneness by gently flaking the thickest part of a fillet with a fork; it should separate easily but still look moist.
Ingredient swaps
- Gluten-free direction
- This dish is naturally gluten-free as written; just confirm the fish stock used has no added wheat thickeners.
- Alcohol-free option
- Use fish stock instead of white wine for the braising liquid.
- Weeknight shortcut
- Use thinner fish fillets to cut the simmering time to about 8 minutes instead of 12 to 15.
Serve alongside
- white rice
- boiled yuca
- salsa criolla
- avocado salad
- a crisp Peruvian Sauvignon Blanc
- chicha morada
- sparkling water with lime
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate up to 2 days in an airtight container.
- Reheat gently over low heat, spooning broth over the fish to keep it moist.
- Freezing is not recommended, as the fish texture suffers on thawing.
Equipment
- wide skillet or sauté pan with lid
- chef's knife
- tongs
- small bowl for marinating
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