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Fish, Americas

Peruvian fish sudado with rice

Fish sudado with rice is a Peruvian dish for 4 people, ready in 40 minutes, easy to make, for about €3.70 per person. Cod simmers untouched on a bed of tomatoes, onions and bell pepper, steaming gently under a closed lid. The key is keeping that lid on so the fish cooks in the broth's steam and stays tender.

Tonight, fish gently steamed in a tomato and onion broth, just like on the Peruvian coast.

Peruvian fish sudado with rice
Total time
40 min
Difficulty
Easy
Cost per person
€3.70
Calories per person
430 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Sudado is fish that cooks without you touching it, resting on a bed of vegetables simmering underneath. The cod soaks up a broth of tomatoes, onions and bell pepper while steaming under the lid. The result is flesh that flakes apart on its own and a tangy broth, thanks to the vinegar, scented with cumin and fresh cilantro.

This is a weeknight dish that needs little attention once the vegetables are chopped. The white rice soaks up the broth by the spoonful, and even kids who usually turn down fish in sauce tend to like this mild, lightly spiced version. Make it on an evening when you want a warm dinner without spending the whole night at the stove.

The ingredients

4 people

Fish counter

  • Cod fillets 4

Fruits and vegetables

  • Tomatoes 4
  • Onions 2
  • Yellow bell pepper 1
  • Garlic 3 cloves
  • Fresh cilantro 6 sprigs

Pantry

  • Cuminoften in the pantry 1 tsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Riceoften in the pantry 300 g
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Slice the onions into thick strips, cut the tomatoes into rounds and the bell pepper into strips.

    Thick strips hold together during cooking instead of falling apart.

  2. Sauté the garlic and cumin in the oil, then add the onions and bell pepper. 8 min

    Stir constantly, cumin burns very fast.

  3. Add the tomatoes, vinegar and a glass of water, and let it simmer. 8 min

    The vinegar gives the dish its signature tangy edge.

  4. Place the salted fillets on top of the vegetables, cover and let it steam. 8 min

    Baste the fish with the broth halfway through cooking.

  5. Cook the rice in salted water and serve the fish with the broth and cilantro. 11 min

    Spoon the broth over the rice, it's the best part of the plate.

Our tips to get it right

  • Pick thick cod fillets, they hold up better during the covered steaming without falling apart.
  • Don't oversalt the broth before adding the fish, the salt on the fillets is often enough on its own.
  • Taste the broth before serving, and add a splash more vinegar if you want extra brightness.

The variations

  • Swap the cod for pollock or monkfish, two firm white fish that hold together well during cooking.
  • For a fish free version, replace the cod with chunks of zucchini and sweet potato added at the same time as the tomatoes.
  • For kids, blend part of the broth before serving for a smoother sauce without visible vegetable pieces.

What to serve it with

  • Lime wedges
  • Sliced avocado
  • Fresh bread for the broth

Storage

Keep leftovers in the fridge in a sealed container for up to 2 days, cooked fish doesn't keep much longer than that. Reheat gently over low heat with a splash of water so the fish doesn't dry out. Freezing isn't recommended, cooked cod loses its texture once thawed.

Questions about this dish

Can you make the vegetable broth ahead of time?

Yes, you can prepare the tomato, onion and pepper broth a few hours ahead. Reheat it gently before adding the fish for the final cooking step.

What fish works if you don't have cod?

Pollock, hake or monkfish all work well, as long as you pick fairly thick fillets. Avoid thin fish that could fall apart during the covered steaming.

Why shouldn't you flip the fish while it cooks?

Cod turns fragile once hot, and flipping it risks breaking it apart. It cooks through just fine thanks to the broth's steam trapped under the lid.

Can you swap the fresh cilantro if you don't like its taste?

Yes, flat leaf parsley adds a milder fresh touch at the end of cooking. The flavor will be different but the dish still holds together.

How long does it take to make a Peruvian fish sudado with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Peruvian fish sudado with rice?

About 430 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Peruvian fish sudado with rice cost?

About €3.70 per serving, or €14.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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