Sudado de Pescado (Huanchaco-Style Fish Stewed in Tomatoes and Chiles)

This simple stew, seasoned with tomato, garlic, onions, and chiles, represents a typical way of preparing fish throughout northern Peru. This version comes from two sources, Miriam Soles, the wife of a fisherman in the village of Huanchaquito, and the Isla sisters, the cooks at Restaurante El Caribe in Huanchaco. Look for fruity aji escabeche chiles at your local Latin market.