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Ivicidad de Pescado
A hearty and flavorful fish stew from the Ecuadorian coast, featuring a rich tomato and peanut base, tender fish, and a hint of spice. It's a comforting and satisfying dish perfect for any occasion.
ð§ ææ
- 600 g White fish fillets(such as corvina or tilapia, cut into chunks)
- 1 large Red onion(finely chopped)
- 1 medium Bell pepper(red or green, finely chopped)
- 4 cloves Garlic(minced)
- 400 g Tomatoes(canned crushed or pureed)
- 1/2 cup Peanut butter(smooth, unsweetened)
- 1 can Coconut milk(400ml, full-fat)
- 1 tsp Cumin
- 1 tsp Achiote powder or paste(for color and flavor)
- 2 tbsp Vegetable oil
- 1/4 cup Cilantro(fresh, chopped, for garnish)
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped red onion and bell pepper, sautéing until softened, about 5-7 minutes.
- 2
Add minced garlic, cumin, and achiote powder/paste. Cook for another minute until fragrant.
- 3
Stir in crushed tomatoes and peanut butter. Cook for 5 minutes, stirring to combine.
- 4
Pour in coconut milk and bring the mixture to a simmer. Season with salt and pepper to taste.
- 5
Gently add the fish chunks to the simmering stew. Cover and cook for 10-15 minutes, or until the fish is cooked through and flakes easily.
- 6
Serve hot, garnished with fresh cilantro. Traditionally served with white rice.
ð¡ ããã®ã³ã
- âEnsure the peanut butter is well incorporated to avoid lumps.
- âDon't overcook the fish; it should remain tender.
- âAdjust the achiote for desired color and flavor intensity.
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- Add a pinch of chili flakes for a spicier stew.
- Include other vegetables like corn or peas.
- Use shrimp or a mix of seafood instead of fish.