Pescado Encocado
A delicious and nutritious traditional stew from Ecuador. This stew is delicious cold as well as hot, so you can enjoy it on a hot summer day as well!
Ingredients
- 2 ½ pounds of fresh fish (you can use any white flesh fish, cod or salmon will do), cut to middle sized pieces
- ½ cup lemon juice, from about 3 lemons
- The juice from 3 medium oranges
- 4 cloves of garlic, minced
- 1 tsp. ground cumin
- 1 tsp paprika
- 1 tsp ground coriander seeds
- 3 tsp olive oil
- 1 white onion, diced
- 2 bell peppers, diced
- 4 roma tomatoes, peeled and diced
- 1 fresh coconut, (blend the meat and milk) or a 14 oz can of coconut milk
- Fresh parsley, chopped
- Salt and pepper to taste
Preparation
Put the lemon and orange juice in a large bowl, add the garlic, the coriander seeds, the paprika and the cumin. Throw in a little salt and mix well.
Add the fish in bowl and make sure every piece is exposed to the mix. Leave it in the refrigerator for an hour and a half.
Heat up the oil to saltee the onions in your stew pot, then add the tomatoes. Cook it at medium heat until the onions are translucent.
Add the coconut milk and and the peppers to the pot with a pinch of salt. Mix well and cook another 10 minutes.
Add the contents of the large bowl in to the pot, partially cover it and let it simmer for 25 minutes.
Serve with: rice or fried plantains
To garnish add the chopped parsley on top. Serves four.