Ingredients
- 4 fish fillets
- 2 red onions
- 2 tomatoes
- 2 tablespoons ají amarillo paste
- 3 garlic cloves
- 30 g oil
- 150 g chicha de jora or broth
- Fresh cilantro
- Lime, salt and pepper
Step-by-step
Using a different robot? Switch it here:
- Put the garlic in the mixing bowl and chop 3 sec/speed 7. Add the oil and ají amarillo, sauté 4 min/120°C/speed 1.
- Arrange the onions and tomatoes in wedges in the Varoma dish, with the salted and peppered fish fillets on top.
- Pour the chicha de jora and 300 g water into the mixing bowl with the sofrito. Place the Varoma on top and cook 18 min/Varoma/speed 1.
- Carefully transfer the fish and vegetables to a serving dish.
- Reduce the sauce in the mixing bowl 3 min/Varoma/speed 1 and pour it over the fish.
- Serve with fresh cilantro and lime to taste.
Tips
- Serve with boiled yuca or sweet potato.
- The sudado works best with firm fish like cojinova or grouper.
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