Tender slices of solid white fish combined with a rich and creamy coconut milk foundation make up the delectable and aromatic Ecuadorian meal known as Coconut Coast Fish Stew. This stew has a distinct and delicious flavor that is enhanced by the lively tastes of sautéed onions, garlic, bell peppers, and tomatoes. It is also delicately seasoned with cumin and achiote oil. A squeeze of lime juice gives it a tangy flavor, and fresh cilantro makes a fragrant garnish. This robust and fulfilling stew brings the tropical spirit of Ecuadorian coastal cuisine directly to your table and goes well with white rice or fried plantains. Savor every morsel of this aromatic cuisine, full of warmth and comfort.
Coconut Coast Fish Stew
Rated 5.0 stars by 1 users
Category
Ecuadorian
Servings
4
Prep Time
20 minutes
Cook Time
35 minutes
Calories
289
Author:
Angie M.
Tender slices of solid white fish combined with a rich and creamy coconut milk foundation make up the delectable and aromatic Ecuadorian meal known as Coconut Coast Fish Stew. This stew has a distinct and delicious flavor that is enhanced by the lively tastes of sautéed onions, garlic, bell peppers, and tomatoes. It is also delicately seasoned with cumin and achiote oil. A squeeze of lime juice gives it a tangy flavor, and fresh cilantro makes a fragrant garnish. This robust and fulfilling stew brings the tropical spirit of Ecuadorian coastal cuisine directly to your table and goes well with white rice or fried plantains. Savor every morsel of this aromatic cuisine, full of warmth and comfort.
Ingredients
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2 lbs firm white fish (such as snapper, cod, or sea bass), cut into chunks
1 large onion, finely chopped
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2 cloves garlic, minced
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1 red bell pepper, chopped
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2 tomatoes, chopped
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1 cup coconut milk
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1 cup fish or vegetable stock
1 tsp ground cumin
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tbsp achiote (annatto) oil (or substitute with regular oil)
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Juice of 1 lime
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Fresh cilantro, chopped (for garnish)
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Salt and pepper to taste
Directions
Prepare the Ingredients
Cut the fish into chunks and set aside.
Finely chop the onion and garlic.
Chop the red bell pepper and tomatoes.
Sauté the Vegetables
Heat the achiote oil in a large pot over medium heat.
Add the chopped onion and minced garlic, and sauté until the onion becomes translucent (about 5 minutes).
Add the chopped red bell pepper and tomatoes. Cook until the vegetables soften and the tomatoes begin to break down, about 5-7 minutes.
Add the Liquids
Pour in the coconut milk and fish or vegetable stock. Stir to combine.
Add the ground cumin and mix well.
Bring the mixture to a gentle simmer.
Cook the Fish
Add the fish chunks to the pot. Ensure they are submerged in the coconut milk mixture.
Simmer gently for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork. Avoid stirring too much to prevent breaking the fish pieces.
Season and Finish
Add the lime juice and season with salt and pepper to taste.
Adjust the seasoning as needed.
Serve
Garnish with chopped fresh cilantro.
Serve hot, accompanied by white rice or fried plantains.