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Pescado Encocado
A flavorful Nicaraguan seafood dish featuring white fish (often snapper or sea bass) simmered in a rich and creamy coconut milk sauce, infused with aromatic vegetables and spices. It's a taste of the Caribbean coast, typically served with rice.
ð§ ææ
- 1.5 lbs White fish fillets (e.g., snapper, sea bass)(cut into 2-inch chunks)
- 1 can (13.5 oz) Coconut milk(full-fat)
- 1 medium Onion(finely chopped)
- 1 medium Bell pepper (any color)(finely chopped)
- 4 Garlic cloves(minced)
- 2 medium Tomatoes(chopped)
- 2 tbsp Vegetable oil
- 1 tsp Cumin
- 0.5 tsp Achiote powder (annatto)(optional, for color)
- to taste Salt
- to taste Black pepper
- 0.25 cup Cilantro(chopped, for garnish)
- 1 tbsp Lime juice
ðšâð³ äœãæ¹
- 1
Sauté aromatics: Heat vegetable oil in a large skillet or pot over medium heat. Add chopped onion, bell pepper, and minced garlic. Cook until softened, about 5-7 minutes.
- 2
Add tomatoes and spices: Stir in chopped tomatoes, cumin, achiote powder (if using), salt, and pepper. Cook for another 2-3 minutes until tomatoes begin to break down.
- 3
Add coconut milk: Pour in the coconut milk and stir well. Bring the sauce to a gentle simmer. Cook for about 5-8 minutes, allowing the sauce to thicken slightly.
- 4
Cook the fish: Gently add the fish chunks to the simmering sauce. Ensure the fish is mostly submerged. Cover the skillet and let it simmer for 10-15 minutes, or until the fish is opaque and cooked through. Avoid overcooking.
- 5
Finish and serve: Stir in the lime juice. Taste and adjust seasoning if necessary. Garnish with fresh cilantro. Serve hot with white rice.
ð¡ ããã®ã³ã
- âUse full-fat coconut milk for the creamiest sauce.
- âDon't overcook the fish; it should be flaky and moist.
- âAchiote powder provides a lovely reddish-orange hue, but it's optional if unavailable.
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- Add shrimp or other seafood along with the fish.
- Include other vegetables like diced carrots or sweet potatoes for a heartier stew.