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Tramboyo Sudado (Peruvian Fish Stew)
by Giacomo Bocchio
recipe easy Peruvian

Tramboyo Sudado (Peruvian Fish Stew)

A classic Peruvian coastal fish stew made in a single pot. Whole tramboyo (hawkfish) steamed and braised in a fragrant sofrito of garlic, ají amarillo, and zapallo loche, deglazed with chicha de jora and fish stock, finished with tomato, onion, ginger, and cilantro.

15m Prep
45m Cook
1h Total
3 Servings
sudado tramboyo fish stew one-pot coastal chicha de jora ají amarillo zapallo loche traditional

Ingredients

Braising Liquid
  • 200 ml Chicha de jora
  • 400 ml Fish stock (fumet)
Main
  • 3 whole fish Whole tramboyo (hawkfish) (cleaned and scored)
Sofrito
  • 3 tbsp Ají amarillo paste
  • 100 g Zapallo loche (grated)
Vegetables
  • 2 medium Tomato (wedges)
  • 1 medium Red onion (half rings)

Steps

  1. 1
    Build sofrito: fry garlic, ají amarillo, zapallo loche with cumin and salt. Cook 10-12 min until oil separates (aderezo matado).
    Tip: Don't rush this step.
    ~12 min
  2. 2
    Add chicha de jora, reduce 20-25 min. Add fish stock.
    ~25 min
  3. 3
    Add whole fish, tomato, onion, ginger. Cover, steam 10-15 min. Finish with cilantro and lime.
    Tip: The aroma when you lift the lid is spectacular.
    ~15 min

Nutrition (per serving)

320
Calories
38g
Protein
14g
Carbs
10g
Fat
3g
Fiber
Cultural Context
Sudado is one of Peru's most beloved coastal dishes, a light steam-braise showcasing ocean bounty. The tramboyo (hawkfish) is a prized reef fish from the Peruvian Pacific coast. Chicha de jora, a fermented corn beer with pre-Columbian roots, is the essential deglazing liquid.
Video thumbnail
Giacomo Bocchio
SUDADO DE TRAMBOYO ¦ GIACOMO BOCCHIO
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