CREAMY COCONUT FISH STEW
SERVES 1-2
Creamy Coconut Sauce Simmered With Colorful Peppers, Onions And Tomatoes Make The Base Sauce To This Fresh Whole Fish An Impeccable Flavor Combination.
A Childhood Favorite Am Sharing With You. This Creamy Fish Stew Is Usually Served With White Rice, Plantains And A Side Salad, But You Can Definitely Switch It Up And Have Your Favorite Sides To Go Along With It! Some Other Sides I Recommend With This Dish Is Boiled Plantains Or Plantains, A Vinegar-Based Cabbage Slaw And Yellow Rice.
FOOD TUTORIAL VIDEO
INGREDIENTS
1 Large Whole Fish, Scaled And Gutted (Red Tilapia, Red Snapper Or Parrot fish)
Half A Large Lime, Juice
2 Tablespoons Of Olive Oil Or Coconut Oil
½ Cup Of Matchstick Carrots (Store Bought)
1 Cup Of Mixed Colored Peppers, Sliced
1 Cup Of White Or Spanish Onions, Sliced
2 Tablespoons Of Cornstarch
1 ¼ Cup Of Diced Tomatoes
1 ½ Cups Of Coconut Milk (13.5 Oz Can)
1 Teaspoon Of Dried Oregano
1 Teaspoon Of Paprika
1 Teaspoon Of Badia Seasoning “Sazon Completo”
3 Tablespoons Of Chopped Cilantro
¼ Cups Of Sliced Scallions (2 Large Whole Stems)
Ground Pepper
Salt
Fish Note – Make Sure Your Fish Is Thawed, Scaled, Gutted And Trimmed On The Sides And The Fin.
PREPARATION
- Prep your fish by slicing two slits into the top part of the fish and pat dry on both sides.
- Squeeze the lime juice on both sides and season both sides equally with a generous amount of salt and black pepper. Make sure to also get into the crevasses and slits of the fish when seasoning it.
- Turn your stovetop to a medium high heat and in a large deep skillet, braiser or deep sauté pan pour in your olive oil and let it come to a heat.
Notes – All pans, skillets or braiser pan for this recipe must have a lid to cover and stew the recipe. If you don’t have a pan cover, simply use foil paper, make one tiny hole in the middle to let a bit of air out.
- Add in your carrots, colored peppers and onions into the pan, sprinkle a bit of salt and sauté for a minute. Add in your cornstarch and mix. Add in your chopped tomatoes and cook for another minute. We want to keep the vegetables al-dente.
- Turn your stovetop a medium heat and add in your seasoned whole fish, tucking it into the pan and onto the sautéed vegetables.
- Pour your coconut milk over the fish and season it with the dried oregano, paprika and the “Badia” sazon completo. Sprinkle the top with your sliced scallions and chopped cilantro.
- Add the lid onto the pan and cook for 5-7 minutes. Open the lid and at this point you can turn your fish to the other sides or leave as is. Traditionally I flip the fish and baste the fish on all sides with the creamy coconut broth and vegetables. If you do not flip over the fish just baste the fish on all sides and leave as is.
- Season your fish with salt and pepper and place the lid back on top. Cook for another 10 minutes, occasionally opening up the lid and basting it with the vegetables and sauce.
- Serve immediately and with your favorite sides!
Sides - I like serving this with the traditional sides of rice and tostones. But there are many other ways to serve this with. For example boiled plantains, yellow rice, rice and peas, boiled cassava “yucca” or a vinegary style salad or cabbage slaw.
