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Brief Overview
Sudado de Mariscos is a dish that carries the soul of Peru’s coastline in every spoonful. This seafood stew is warm, aromatic, and boldly seasoned, bringing the ocean and the Andes together in a single pot. It is the kind of food that feels generous, both in flavour and in spirit.
Often served steaming hot and straight from the pan, it’s the perfect comfort after a long day. With its blend of spices, herbs, and the natural brininess of seafood, it delivers a taste that’s rich but never heavy. It’s a celebration of ingredients allowed to speak for themselves.
Sudado means “sweated,” a reference to the way the stew is simmered gently so the seafood releases its juices. The result is a broth that is light yet full of character, shaped by heat, spice, and a love for coastal cooking.
Want to dive deeper into Peruvian Cuisine? Don’t miss our post on 25 Traditional Peruvian Foods to Try
What Is Sudado de Mariscos?
Sudado de Mariscos is a traditional Peruvian seafood stew made by simmering fish and shellfish with tomatoes, onions, garlic, and chillies. The ingredients are steamed together in their own juices, with just enough liquid added to form a broth.
What makes it unique is the way the flavours build. The seafood is added near the end so it stays tender, while the base of the stew is developed slowly. This creates a broth that is both complex and comforting, with layers of spice and sweetness.
Typically served with white rice or boiled cassava, the dish is enjoyed across coastal Peru. It is filling, aromatic, and easily adapted to whatever catch is freshest that day, making it a favourite in homes and seaside restaurants alike.
Ingredients and Taste
The foundation starts with onions, tomatoes, garlic, and ají amarillo, a yellow chilli that brings mild heat and a slightly fruity note. These are cooked until soft, forming a thick base. A splash of white wine or chicha can be added for depth.
The seafood varies, but usually includes firm white fish like corvina or seabass, along with mussels, squid, or prawns. The ingredients are layered and gently steamed, allowing each to cook just enough without losing its texture.
The broth is fragrant and slightly tangy, with a natural saltiness from the shellfish. Fresh coriander and lime are often added at the end, brightening the dish. Each spoonful feels balanced, with spice, acid, and umami woven through.
A Taste of History
Sudado de Mariscos is deeply rooted in Peru’s coastal culture, shaped by fishing traditions that date back centuries. It reflects the practical, no-waste approach of cooking what is fresh and available, while layering in local flavours.
The method of sweating ingredients over low heat can be traced to both Indigenous and Spanish techniques, evolving into a uniquely Peruvian style. It is a dish that mirrors the country’s geography, drawing from land and sea alike.
As seafood became more accessible through local trade, stews like this became staples in both rural homes and city kitchens. It offered nourishment without extravagance, comfort without complication, and flavour that lasted long after the meal ended.
Today, Sudado de Mariscos remains a cherished part of the Peruvian table. It is humble, adaptable, and full of tradition, reminding anyone who tastes it that sometimes the best food is the kind that starts with patience and ends with steam.
How to Make Sudado de Mariscos (Peruvian Seafood Stew)
Sudado de Mariscos is a coastal Peruvian seafood stew, rich with aromatic spices, tomatoes, and ají amarillo. The name “sudado” means “sweated” which refers to the gentle steaming method used to coax flavour from the seafood. Expect a bold, fragrant broth with tender shellfish and fish, ready in under an hour. See the recipe card at the bottom for printable directions
Ingredients
For the stew
- 500g firm white fish fillets (e.g. corvina or sea bass), cut into large chunks
- 250g prawns, peeled and deveined
- 250g squid rings
- 500g mussels or clams, scrubbed and cleaned
- 2 tbsp lime juice
- 1 tsp salt
- 1 tsp black pepper
Base aromatics
- 3 tbsp vegetable oil
- 1 large red onion, finely sliced
- 3 garlic cloves, minced
- 2 tbsp ají amarillo paste (yellow chilli paste)
- 1 tbsp ají panca paste (red pepper paste)
- 2 large tomatoes, diced
- 125ml fish stock or water
- 125ml dry white wine
- 2 sprigs fresh coriander
- 2 bay leaves
For serving
- Fresh coriander leaves
- Lime wedges
- Steamed white rice or boiled cassava
Cooking Instructions
Step 1: Marinate the seafood
To begin, place the fish, prawns, squid, and mussels in a large bowl. Season with salt, pepper, and lime juice. Toss gently and let marinate for 15 minutes while preparing the stew base. Move to cooking aromatics.
Step 2: Cook the onions and garlic
In a wide, heavy bottomed pot, heat the oil over medium heat. Add the sliced onions and sauté for 5 minutes until soft and translucent. Stir in the garlic and cook for 1 minute until fragrant. Transition to adding chilli pastes.
Step 3: Add the ají pastes
Stir in the ají amarillo and ají panca pastes. Cook for 2–3 minutes, stirring constantly, until the mixture deepens in colour and oil begins to separate. Move to adding tomatoes.
Step 4: Incorporate the tomatoes
Add the chopped tomatoes to the pan. Stir well and cook until they break down slightly, about 5 minutes. The mixture should begin forming a loose sauce. Continue by deglazing.
Step 5: Deglaze and simmer
Pour in the white wine and fish stock. Scrape the bottom of the pot to release any browned bits. Add the bay leaves and coriander sprigs. Bring the mixture to a gentle simmer. Transition to adding seafood.
Step 6: Add the marinated seafood
Layer in the marinated seafood starting with the fish, then squid, prawns, and mussels. Do not stir—just cover and reduce the heat to low. Allow the seafood to “sweat” in the aromatic steam for 10–12 minutes. Check for doneness before garnishing.
Step 7: Adjust seasoning
Remove the lid and gently stir once. Taste and adjust with salt or extra lime juice if needed. Discard bay leaves and coriander sprigs. Move to final garnishing and serving.
Final step: Serve the stew
Ladle the seafood and broth into shallow bowls. Garnish with fresh coriander leaves and serve immediately with steamed rice or boiled cassava. Offer lime wedges on the side for a burst of brightness. Presentation tip: Serve in earthenware bowls to retain warmth and highlight rustic character.
Variations and substitutions
- Replace fish with scallops or crab depending on availability.
- Use ají amarillo powder if paste is unavailable, mixed with a splash of oil.
- Add chopped rocoto for more heat, or omit chillies for a milder version.
Cooking Tips for Perfect Sudado de Mariscos
- Use fresh seafood and avoid overcooking to preserve tender texture.
- Do not stir once seafood is added, to prevent the fish from breaking apart.
- Ají amarillo paste is essential for authentic flavour; source from Peruvian grocers.
- Use a wide pot to allow even steaming and prevent overcrowding.
Sudado de Mariscos (Peruvian Fish Stew)
Ingredients
For the stew
- 500 g firm white fish fillets e.g. corvina or sea bass, cut into large chunks
- 250 g prawns peeled and deveined
- 250 g squid rings
- 500 g mussels or clams scrubbed and cleaned
- 2 tbsp lime juice
- 1 tsp salt
- 1 tsp black pepper
Base aromatics
- 3 tbsp vegetable oil
- 1 large red onion finely sliced
- 3 garlic cloves minced
- 2 tbsp ají amarillo paste yellow chilli paste
- 1 tbsp ají panca paste red pepper paste
- 2 large tomatoes diced
- 125 ml fish stock or water
- 125 ml dry white wine
- 2 sprigs fresh coriander
- 2 bay leaves
For serving
- Fresh coriander leaves
- Lime wedges
- Steamed white rice or boiled cassava
Instructions
- To begin, place the fish, prawns, squid, and mussels in a large bowl. Season with salt, pepper, and lime juice. Toss gently and let marinate for 15 minutes while preparing the stew base. Move to cooking aromatics.
- In a wide, heavy bottomed pot, heat the oil over medium heat. Add the sliced onions and sauté for 5 minutes until soft and translucent. Stir in the garlic and cook for 1 minute until fragrant. Transition to adding chilli pastes.
- Stir in the ají amarillo and ají panca pastes. Cook for 2–3 minutes, stirring constantly, until the mixture deepens in colour and oil begins to separate. Move to adding tomatoes.
- Add the chopped tomatoes to the pan. Stir well and cook until they break down slightly, about 5 minutes. The mixture should begin forming a loose sauce. Continue by deglazing.
- Pour in the white wine and fish stock. Scrape the bottom of the pot to release any browned bits. Add the bay leaves and coriander sprigs. Bring the mixture to a gentle simmer. Transition to adding seafood.
- Layer in the marinated seafood starting with the fish, then squid, prawns, and mussels. Do not stir—just cover and reduce the heat to low. Allow the seafood to “sweat” in the aromatic steam for 10–12 minutes. Check for doneness before garnishing.
- Remove the lid and gently stir once. Taste and adjust with salt or extra lime juice if needed. Discard bay leaves and coriander sprigs. Move to final garnishing and serving.
- Ladle the seafood and broth into shallow bowls. Garnish with fresh coriander leaves and serve immediately with steamed rice or boiled cassava. Offer lime wedges on the side for a burst of brightness. Presentation tip: Serve in earthenware bowls to retain warmth and highlight rustic character.
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