Sudado de Pescado is a traditional Colombian fish stew. This dish is absolutely delicious and very simple to make, serve this fish stew with white rice on the side to soak the wonderful sauce.
Sudado de Pescado (Colombian-Style Fish Stew)
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped tomato
- ¼ cup chopped onion
- 1 scallion chopped
- 1 garlic clove minced
- 2 pounds sword fish steaks
- 1 pound frozen yuca cassava
- 2 cups water
- salt and pepper
- ½ teaspoon ground cumin
- ½ teaspoon Sazon Goya with azafran or achiote
- ¼ cup chopped cilantro
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the onion and scallions and sautué until onions are translucent, about 3 minutes. Then add the tomatoes, garlic, salt and ground pepper and sautué for 5 more minutes.
- Add water, yuca and cumin powder. Reduce the heat to medium low, cover, and cook for 10 minutes, stirring occasionally.
- Add Fish steaks and cilantro and cook for an additional 15 minutes or until the fish is cooked and the yuca is tender.
- Serve with white rice and fried sweet plantains on the side.
Nutrition
When I was growing up in Colombia, my mom made sudados once a week. Sudados are a popular dish in Colombia and we have many variations of this dish. For my mom, sudado is the perfect one pot, quick and simple meal. She would make a big pot so we would have left overs for the next day and served it over white rice and fried pantains with avocado on the side.
The aromas of this dish remind me of home whenever I cook it. I hope you enjoy it as much as I do. This is traditional Colombian home cooking, the style of food that my mom knows how to make very well. Some other variations of sudados are: chicken, beef, pork, meatballs and fish.
Buen Provecho!
Michelle
The recipes on this site are wonderful! I made this one tonight. I followed the recipe exactly and my family loved it, even my 2 year old son. Looking forward to trying all of them. Thanks
Anita
Your recipes are great! I love your website! My dad is interesting in using your recipes but he doesn't speak English . Do you have a website with the recipes in Spanish?
Erica
Anita- No, I don't have a site in Spanish, bu I want to translate all my recipes ASAP.......I need some time 🙂
Doris
I made this dish today and it was delicious!!! I used Talapia and potatoes instead of the sword fish and yuca and it came out just right....sooo yummy!!...My family loved it. Thanks....
Ben Bustillo
I'm going to make this one tomorrow for my daughter, but I will use salmon instead. I think it will come out right. I will let you know, and perhaps take a photo (only if it looks good...)
Thanks.
Ben
Erica
Thank you 🙂
Chef E
Ummm Erica the colors and flavors here, I think I can smell it now? I would love eating at your house, if I have not already stated that, lol! I keep seeing the hot dogs, oh me oh my...
Your blog is a keeper in my books! Now I am going over to some other things I have to catch up here...
Barbara
Perfect Lenten dish, Erica! And beautifully presented too!
I do adore plantains and could actually eat those for dinner and nothing else!
Joanne
I love real down-to-earth homestyle meals like this. Looks fantastic...so full of flavor. Especially over some fried plantains (swoon).
Erica
Thank you guys 🙂
Kim
I just bought some of the Sazon with azafran and I am glad to see how you used it in one of your recipes. It looks colorful and gorgeous.
Karen
Oh, I haven't had swordfish in years. This looks delicious!