Fish Saute (Sudado)

Sudado means “sweated” in Spanish, and that’s exactly what happens here. Fish fillets or whole fish gently simmer in a fragrant tomato and herb sauce, essentially steaming in their own juices until tender and flaky. This is home cooking across Peru, Colombia, and much of Latin America.

The sauce base comes together fast. Tomatoes, onion, and garlic fry in oil with bay leaves, thyme, and oregano for just a few minutes before a splash of water turns everything into a light braising liquid. The fish goes in, the lid goes on, and 15 minutes later you have dinner.

The beauty of sudado is that the fish practically poaches in the aromatic sauce, absorbing all those herb and garlic flavors while staying incredibly moist. If the sauce looks thin when the fish is done, just simmer uncovered for a minute or two to concentrate it.

Pro Tips

• Use a firm white fish like sea bass, scrod, or flounder that holds together during simmering
• Turn the fish gently, just once, so it doesn’t break apart in the sauce
• Don’t overcrowd the skillet; the fillets need to sit in a single layer to cook evenly
• Serve with white rice and sliced avocado on the side for a traditional Latin American plate

Variations

• Add sliced bell peppers and aji amarillo paste for a more Peruvian-style sudado
• Stir in a handful of fresh cilantro right before serving for a bright herbal finish
• Use shrimp instead of fish for a quicker-cooking shellfish version