Stewed grouper and stone crab. Héctor Solís at Fiesta
Sudado is one of the classic Peruvian seafood stews, along with parihuela. It's a simple recipe whose name comes from the slow-cooking technique that allows the stew to "sweat" over a base of onions, tomatoes, and yellow chili peppers.
Fiesta and La Picantería are the two brands that showcase the cuisine of Héctor Solís, a chef fundamentally focused on the quality of the product, the care of the processes and the defense of the forms of Chiclayo cuisine, in the north of the country.
1 grouper weighing 2 kg.
2 Popeye crabs.
20 ml of lemon juice.
100 ml of vegetable oil.
50g of ground garlic.
200g of onion cut into thick wedges.
220g of tomato cut into thick wedges.
60 g of yellow chili paste.
100 ml of chicha de jora.
50g of fresh seaweed or other algae.
Chopped cilantro.
Shall
1 kg of cooked cassava.
Preparation of the stew
Crush the crab arms and season.
Make some cuts in the fillets of the grouper and season.
Heat the oil in a shallow pot, sauté the garlic and the yellow chili paste.
Make a bed with the onion, tomatoes and the bouquet of cilantro on top of the dressing, add the seaweed, the grouper and the crabs.
Immediately bathe with the chicha de jora, season and cover.
Simmer for 15 minutes.
Add the lemon juice and chopped cilantro.
Serve with boiled yucca.
