Pescado Encocado - Ecuadorian Coconut Fish Stew

4
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In


"A typical dish from the coastal areas of Ecuador and the Galapagos. In Ecuador, they use Corvina as the fish, but you can use any firm fresh fish such as snapper, sea bass, or halibut. This dish is typically served with rice and tostones (fried green plantain patties, yum!) TIME DOES NOT INCLUDE 1 HOUR OF MARINATING"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (528.7 g)
  • Calories 699.8
  • Total Fat - 47.2 g
  • Saturated Fat - 26.5 g
  • Cholesterol - 117.9 mg
  • Sodium - 187.3 mg
  • Total Carbohydrate - 21.1 g
  • Dietary Fiber - 6.5 g
  • Sugars - 11.8 g
  • Protein - 51 g
  • Calcium - 181 mg
  • Iron - 3.6 mg
  • Vitamin C - 107.8 mg
  • Thiamin - 0.2 mg

Step 1

Mix the crushed garlic, cumin, paprika, lime juice, orange juice and salt in a small bowl. Marinate the fish for at least one hour.

Step 2

To make the base, or refrito, heat the oil in a sauté pan. Add the onions, tomatoes, and bell peppers. Add salt to taste, and cook for about 5 minutes on medium heat.

Step 3

Add the coconut milk to the refrito. Mix well and cook for about 10 minutes. If the sauce is too thin you can thicken it by adding 1/2 tsp of tapioca starch.

Step 4

Add the fish, along with the marinade, to the pan. Cover partially and let simmer for about 15-20 minutes.

Step 5

Add the shredded coconut, if using. Sprinkle the chopped cilantro over the top. Serve with rice and tostones (fried green plantains).

Tips & Variations


No special items needed.

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