Sudado De Corvina Recipe

Clean and marinate fish

Rinse the corvina fillets/steaks and pat dry with paper towels. Place in a shallow dish. Sprinkle with the 3 tbsp fresh lime juice, 1.5 tsp salt and 0.5 tsp black pepper. Gently turn to coat. Let rest while you prepare the other ingredients, 10–15 minutes (do not marinate longer than 20 minutes or the acid will begin to 'cook' the fish).

Prepare aromatics and broth

Heat 2 tbsp vegetable oil in a wide, heavy-bottomed pot or deep sauté pan over medium heat. Add the sliced white onion and sauté until translucent, about 5 minutes. Add the minced garlic, 1 tsp aji amarillo paste (if using), 0.25 tsp cumin and 0.5 tsp dried oregano; cook, stirring, about 30–45 seconds until fragrant.

Add the 750 ml vegetable or fish stock, 250 ml water and 1 bay leaf to the pot. Bring to a gentle simmer. Taste and adjust seasoning: add a pinch more salt if the stock is very mild. Keep the simmer gentle — this will be the sudado (poaching) liquid for the fish so it should not be boiling vigorously.

Prepare the vegetables

While the broth comes to a simmer, core and dice the 3 roma tomatoes and the red bell pepper into 2 cm pieces. Add the tomatoes, red bell pepper, diced potatoes and sliced carrot to the simmering broth. Cook until the potatoes and carrots are nearly tender, about 12–15 minutes, keeping the liquid at a gentle simmer so the vegetables cook through without shredding.

Stir in the chopped cilantro (reserve a small handful for garnish) and sliced scallions into the broth-vegetable mix and let them wilt for 1 minute.

Poach the fish

Gently nestle the marinated corvina pieces into the simmering broth and vegetables in a single layer if possible. Reduce heat to low so the liquid is barely moving. Cover the pan partially and poach the fish until opaque and flakey and an instant-read thermometer reads 60–63°C (140–145°F), about 6–10 minutes depending on thickness. Do not overcook — check after 6 minutes.

If using, stir 1 tbsp butter into the broth just before removing from heat to add silkiness. Taste the broth and adjust salt and a splash of lime juice if desired.

Using a slotted spoon or spatula, transfer fish and vegetables to a warmed serving bowl. Spoon hot broth over the top. Garnish with reserved cilantro and serve with lime wedges on the side. Traditional accompaniments: steamed white rice or boiled potatoes and slices of avocado.