"¡El Mejor Sudado de PESCADO COLOMBIANO ! Receta Casera de Abuela para esta Semana Santa"

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option while canned tuna is a more affordable protein.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes offer more nutrients, while yams are often cheaper.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley is a healthier herb alternative, and green onions are often less expensive.

Prepare 3 whole fish, each weighing 1 lb, by washing them and making 3 cuts on each fish.

Season the fish with salt, garlic powder, and onion powder, allowing them to marinate.

Grate 4 ripe tomatoes using the coarse side of a grater.

Chop the small bell pepper and green onion into small pieces, and grate the onion using the coarse side of a grater.

In a pot, add a splash of oil to make a sofrito, starting with the onion, then adding garlic paste to avoid burning the garlic.

After the onion and garlic are fragrant, add the grated tomato and chopped bell pepper to the pot.

Sauté the mixture for about 10 minutes, ensuring it doesn't burn, and then add seasoning and salt to taste.

Add about 1 to 1.5 cups of water to the pot, ensuring not too much to keep the dish thick.

Add chopped potatoes and yucca to the pot, ensuring they are partially cooked before adding the fish.

Once the potatoes and yucca are halfway cooked, gently add the marinated fish to the pot, ensuring they are covered with the sauce.

Cover the pot with a lid (or aluminum foil if the lid doesn't fit well) to steam the fish, cooking for approximately 30 minutes, checking for tenderness.

Once cooked, stir in chopped cilantro and let the dish rest before serving.

Cooking Techniques

Equipment Needed

Spice Level: