Sudado de pescado

Ingredients

800g of cod (fish) – you can use any white fish filets  

1 medium sized Manioc

Directions

1. Season the fish with salt on both sides.

2. Cook in boiling water for 5 minutes.

Take the fish out of the water and let to rest. Keep the fish water/fish stock for the sauce.

3. Cook Manioc with skin until cooked. It depends on the size of the potato and how old it is. Cooking might take up to 1 and half hours. Once potato is cooked, set aside and peel the skin.

Ingredients - Sauce for the fish

2 tablespoons olive oil

2 cloves of garlic

2 medium sized red onions – one finely chopped and 1 sliced (in big pieces)

3-4 medium sized tomatoes

1 red paprika – cut na kolieska

1 teaspoon of soy sauce (not sweet)

3 teaspoons of sauce Aji Panca

3 teaspoons of sauce Aji Amarillo

80ml of white wine or light beer or Chicha de jora (corn beer)    

1/2 ladle of fish stock from cooking

Cooked rice

Directions

1. In non-stick pan heat up olive oil and fry chopped onions together with pressed garlic.

Add 1 and half teaspoons of black sauce and 1 and half teaspoon of orange sauce. Cook for 2-3 minutes on low heat.

2. Add sliced onions.

3. Add 80ml of wine (or beer), cut tomatoes.

Cook for couple of minutes.

4. Put a fish on the top and add paprika.

Sprinkle 1 teaspoon of soy sauce over the fish and sauce.

Add ½ ladle of fish stock. Cover the pan and cook until fish is cooked. 

If you want to have your sauce more spicy just add more of black or orange sauce.

Fish should be served together with rice and manioc.