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We all have interesting facts about ourselves… as we begin to get to know each other more and more truths and anecdotes become revealed. One pretty cool fact about yours truly is that I was on a plane before I was even 1! I have been traveling on planes, buses, and boats since I can remember. Even though its sometimes daunting to travel with family there are some benefits, which can very depending on how or where you are traveling.
For instance, never in my normal day-to-day would I eat anything from a gas station, apart from the stray potato chip bag or water. But. When you take a road trip from North to Florida, you must stop at at least one gas station for BahamaMama Hot Pickled Sausage. You know… the pink little sausages in the saggy plastic tube?
They are so good. If you’re traveling south that is.
In 2013 I was lucky enough to visit my uncle in Ft. Lauderdale, Florida. I ate a few pickled sausages on the drive down and perhaps a boiled peanut or two.
One great thing about traveling South is the authenticity of ethnic foods. Or that could also be a benefit when one travels to a big city from Morgantown….
Your closer to the truth in the south. The flavors, the recipes, the people making it… they are following generations of tastes to bring to your mouth.
When one travels, one eats.
You never know where you’ll find a gem of a food joint. It could be a well known fancy place, or, if your like my Zio Guy, you’re looking for the rustiest shack for BBQ.
Although a strip mall is not as adventurous sounding as a rusty shack, the food easily made up for the lack of hepatitis.
I ordered what sounded like the strangest thing on the menu, Sudado do Pescador. I thought it meant “fisherman’s sweat”, to your relief, it means “fish sweat”. See. So much better. 😉
The “sweat” which is referred to in this dish is the water that is made from the cooking process. So really, nothing gross to worry about here.
My dish arrived and I was instantly pleased. It was simple, and one thing I have learned from our Sicilian cooking, it’s the simplest ones that are the best.
Perfectly layered was potatoes, wilted red peppers and onions, white fish, a sprinkle of cilantro, all warmly secured by steaming broth.
The benefit of simple dishes is that you only have a few flavors to worry about, and can focus on and fully appreciate. When you go to a whisky tasting they don’t make you a Sour and ask “how’s that 10 year?”.
I could feel and taste each individual flake of fish, my teeth tenderly chewing the potatoes, and the bite of chipotle and cilantro made each mouthful perfect.
The first thing I did when I went home was cook this dish for my “family”; my friends that I have been personal chefing for over the past 4 years.
I was blessed to cook for this family of Columbians. They always ate whatever I served, and when I adorned the table with fish sweat I was happy to see the gratitude in there faces.
When I have people over for dinner and I don’t have a lot of time cooking, I pull this trustworthy recipe out of my brain. The simplicity and quick preparation easily makes this dish #1 on my list of top 5 quick go-to meals.
I hope you enjoy the ease of this dish as much as I do and perhaps you can also satisfy some adventurous hungry bellies!
SUDADO DO PESCADOR
Time: 30 minutes
- 1.5 lbs White fish (I like cod, tilapia is just fine)
- 3-4 medium Potatoes, sliced
- 1 medium Onion, sliced
- 1 Red bell pepper, sliced (feel fancy? sub. 1/2 yellow for 1/2 red pepper)
- 1 clove garlic, minced (I use 3-5 fyi)
- 1 tsp ginger, minced
- 2- 6 tbs cup Cilantro, chopped (add more if you love!)
- 1-2 tbs Parsley, chopped
- 1/4 tsp Smoked Chipotle
- 1/8 tsp Cayenne
- 1/3 cup White wine
- 1/4 lemon
- 1 lime
- Some tomato for color (tomato paste is perfect, or I just add whatever pomodoro I have on hand)
- Salt to taste
- EVOO to cook with
- Begin with your prep. Remember, the thinner you slice, the faster everything cooks 🙂 Thinly slice your onion, and bell peppers.
- Heat a medium sized deep sauce pan on medium. Give yourself room, this dish layers up! Add some EVOO to the pan and toss in your onions and cook, but not brown. Then add your bell pepper. Meanwhile mince your garlic & ginger and add straight to the pot. Give it a good stir and turn the temperature down so it doesn’t burn. Stir until just cooked, about 3 minutes.
- In the meantime, slice your potatoes. I like to keep them in circles so the layering and serving presentation is pretty.
- Remove the onion and bell pepper mix from the pot and put in a bowl for later.
- Put the pot back on the stove and set heat to medium-high. Deglaze the pot by adding in your white wine, lemon and lime juice. If you are using tomato paste, add it here. If not, keep on cooking!
- Once most of the wine is evaporated add in your parsley.
- Begin to build your layer of potato, lightly salting each layer. Add you cooked onions and bell peppers for the next layer. If your using fresh tomato, add your layer here. On top add your raw fish and lightly salt the top and sprinkle your parsley, cilantro, and spices.
- Cover with a lid and let simmer on medium until the potato is cooked through and so is the fish. About 6-12 minutes depending how thick or thin everything is.
- I know a potato is cooked when I stick a fork through it and it slides right off. So tender.
- The fish is ready when you can see the layers want to separate. If your unsure, use two forks to spread open the thickest part of the fish. If it’s white all the way through and not slimy looking, you’re golden.
- When your dish is all done, bring the whole big pot and a wide wooden spoon and serve up your layers of tenderness. Add a little more lime juice and cilantro and you’re ready for eating!