Sudado

After a year in Bolivia, where we regarded most seafood with suspicion, we were overjoyed to be travelling near the coast again to be able to take advantage of fresh fish. Of course, ceviche is the most famous Peruvian seafood dish, but I also loved sudado. It’s translated as fish stew, but seems to me more delicate than the word ‘stew’ can convey. More of a steamed fish with lots of tasty juices made with onion, tomato, chile and a dash of lime.

Served with sweet potato and rice, I ate this sudado in Huanchaco, at a tiny restaurant run by an old couple and open only at the weekend. Without a doubt it was the yummiest I had, and their pescado frito (fried fish) and fresh chicha was pretty good too. They claimed it was because the fish was super fresh and had just been caught, but it must also have been their special recipe.

The restaurant is in a single storey building, with a terrace under a palm roof out front, on Av. la RIvera near the corner of Los Pinos. Lunch for two was 20 soles.

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One thought on “Sudado

  1. Ah, I recall the feeling of eating fresh fish when we reached Peru in much the same way. After nearly a year in Bolivia having such delicious seafood – especially ceviche – seemed like an impossible dream.

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