sudado de pescado
affectionately known as 'sweaty fish' around here.
There have been some requests for recipes on here. I don't really cook with recipes, so it's hard to know just how to write them. I don't measure or time anything, etc..
This one I feel I must pass on, however.
I was taught to make this when I was in Peru for a little while doing some teaching. It is the simplest and most miraculous thing imaginable. I've made a few changes, but the technique remains!
Three ingredients, really.
Layer, in a flashy pan:
1/4 inch (or a little less) slices of yellow onion.. big discs.
Then 1/4 inch or so slices of beefsteak tomato
Finally big chunks of cod, or other flaky white fish (hake or polluck e.g.)
Toss in a few whole pepper corns, a slightly crushed clove or two of garlic, a fresh bay leaf, just a bit of fresh hot chile (whatever sort you like.. the types available in Peru are astonishing, and make what we have here seem blunt and unsubtle). I usually add just a few pats of butter!
ADD NO LIQUID!!!!!! none at all.
Cover the pan and place over low heat.
Go cook something else for a little while, but not too long (15 minutes maybe? 20?)
When you uncover it, strangely, this is what you have! The broth is just the sum of all the liquid from the fish tomato and onion, and is simply the most divine broth I've had. Clean, fresh, astonishing.
Make it tonight.