Sudado de Pescado


Sudado de Pescado  (Fish Stew)

A few weeks ago Leo and I went to our favorite Ecuadorian Restaurant in Bridgeport, CT. We always order something different. We tried the ceviche and Sudado de Pescado, fish stew. We did not like their ceviche, but I had tried to make ceviche some time ago and it was delicious, so we just know to not get theirs again. On the other hand, the Sudado de Pescado was delicious. I went home and went on-line to find a recipe. Tonight I made it, and it was as good as the restaurant’s dish. This is only good if you like hot (and we do). This contains aji peppers. Try this, it is very good!

**The waitress in the restaurant told us to buy this aji salsa to use in the recipes calling for aji. The brand she suggested was Mama Tina’s Aji Amarillo Salsa. I have used the dried peppers with oil to make a similar salsa, but this is better. This was imported from Peru, but Ecuador and Peru have similar recipes and many of the same ingredients.


Sudado de Pescado Recipe

2 lbs. boneless skinless grouper filets, cut into 6 
2 tbsp. fresh lime juice plus 6 lime halves
2 tbsp. chopped fresh cilantro
2 tsp. salt
1 tsp. freshly ground black pepper
8 fresh or frozen ají escabeche (yellow Andean),
Holland, or banana chilies (4 seeded and chopped,
4 thinly sliced)
1/4 cup canola oil
4 cloves garlic, mashed to a paste
1 medium red onion, halved and cut into 1/2″ slices
2 large plum tomatoes, cored, seeded, and coarsely
1 tsp. dried oregano, lightly toasted in a dry, hot pan
Boiled Yucca

3″ chunks of boiled sweet potatoes (North American
yams or Caribbean boniato; optional)


1. Put the grouper, lime juice, cilantro, salt, and pepper into a large bowl; toss gently to combine. Let grouper marinate at room temperature while you continue with the rest of the preparation. Purée the chopped chilies and 1/3 cup water in a blender until smooth. Set the chili purée aside.

2. Heat oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, 30 seconds. Carefully add reserved chili purée and cook for 2 minutes. Add onions and cook, stirring constantly, until softened, about 5 minutes. Gently lay grouper fillets in skillet, along with marinade and 1 cup hot water, and stir liquid gently to combine. Top fillets evenly with remaining chilies and tomatoes and sprinkle with oregano. Reduce heat to medium-low and simmer, covered, until grouper fillets are cooked through, about 15 minutes. Season with salt and pepper to taste. Divide grouper fillets between 6 shallow bowls, along with the liquid. Serve immediately with lime halves and boiled yucca and sweet potato (if using).

Adjustments I made:

(I cooked frozen yucca cut up in the same pan as the fish. Yum)

I used 1/3 cup of aji salsa instead of the aji dried peppers.


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