Pescado con Coco
A rich and creamy fish stew from the Dominican Republic, featuring fresh fish simmered in a flavorful coconut milk sauce with aromatic vegetables.
🧂 Ingredients
- 2 lbs White fish fillets (like grouper, snapper, or tilapia)(cut into 2-inch chunks)
- 2 tbsp Lime juice
- 1.5 tsp Dried oregano
- 1 tsp Salt(plus more to taste)
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 medium Red onion(sliced)
- 1 medium Bell pepper (any color)(sliced)
- 2 cloves Garlic(minced)
- 1 tbsp Sofrito (Dominican seasoning base)
- 1 tbsp Tomato paste
- 1 tsp Sazón seasoning with achiote
- 1 can (13.5 oz) Unsweetened coconut milk
- 2 tbsp Cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Season the fish chunks with lime juice, oregano, salt, and pepper. Let marinate for at least 10 minutes.
- 2
Heat olive oil in a large skillet or pot over medium-high heat. Add the sliced onion and bell pepper and sauté until softened, about 5-7 minutes.
- 3
Add the minced garlic, sofrito, tomato paste, and sazón seasoning. Cook for 1-2 minutes until fragrant.
- 4
Pour in the coconut milk and stir to combine. Bring the mixture to a simmer, then reduce heat to low. Let it simmer and thicken slightly for about 10 minutes.
- 5
Gently add the seasoned fish chunks to the simmering coconut sauce. Spoon some of the sauce over the fish. Cover and simmer for 8-12 minutes, or until the fish is cooked through and flakes easily.
- 6
Garnish with fresh chopped cilantro and serve hot with white rice or tostones.
💡 Tip: Tostones are twice-fried plantain slices, a classic Dominican side dish.
💡 Pro Tips
- ✓Ensure you use unsweetened coconut milk for the best flavor balance.
- ✓Don't overcook the fish; it should be flaky and moist.
- ✓Sofrito is a key flavor base in Dominican cooking; you can find it pre-made or make your own.
🔄 Variations
- Add a pinch of red pepper flakes for a touch of heat.
- Incorporate other vegetables like diced tomatoes or plantains.
- Use a different type of firm white fish.