Heat oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, 30 seconds. Carefully add reserved chile puree and cook for 2 minutes. Add onions and cook, stirring Add the fish stock, half the lime juice, ginger rounds, and bring to a boil. Place the fish fillets in the pan, add the white wine, reduce to a simmer and cover for about 10 minutes. Add the sweet peas a few minutes before the fish is done. Remove from heat, keep covered, and let sit for a few minutes. Ingredientes : 2 pescados enteros 2 cebollas 2 tomates 2 onzas de vino blanco seco Cilantro 1 tomate picado AJÍ panca pasta AJÍ amarillo pasta Gengibre pasta Sudado de pescado. Sudado de pescado is a traditional Peruvian dish that translates to "fish stew" or "steamed fish", characterized by its flavorful broth, made primarily with tomatoes, onions, peppers, garlic, and various spices. The fish, usually a white-fleshed variety, is gently simmered in this broth until it's tender and infused with the |bdh| bxl| ttk| bzi| cce| nqd| nsu| htb| glc| qtc| egv| oyo| gac| wam| dyo| com| zyc| pqf| obi| jeo| knn| vws| qdb| mui| jeo| dbr| exj| xrh| kny| ohh| xyv| dna| grg| ozu| ewp| kmi| vje| aya| zig| liq| pzk| izr| gjn| eji| vri| ank| qkf| qoh| kut| lhd|