Sudado de Pescado al Coco (Fish Stew with Coconut)
Sudado de Pescado al Coco (Fish Stew with Coconut) might be just the main course you are searching for. One portion of this dish contains approximately 33g of protein, 31g of fat, and a total of 449 calories. This recipe serves 6 and costs $4.38 per serving. It is brought to you by My Colombian Recipes. This recipe is liked by 309 foodies and cooks. It will be a hit at your Winter event. If you have swordfish, paprika, cumin powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is tremendous. Similar recipes are Sudado de Pescado (Colombian-Style Fish Stew), Peruvian Sudado De Pescado (Peruvian Fish Stew), and Pescado Con Coco (Fish in Coconut Sauce).
Servings: 6
Ingredients:
14 oz can of coconut milk
1/4 cup cilantro, finely chopped
1 teaspoons cumin powder
2 garlic cloves, crushed
Juice from 2 limes
2 tablespoons olive oil
1 cup onion, finely chopped
1 teaspoon paprika
1 red bell peppers, finely chopped
Salt and pepper to taste
2 pounds swordfish or any other fish, cut into pieces
4 tomatoes, finely chopped
Equipment:
bowl
Cooking instruction summary:
Mix the lime juice, cumin, paprika, salt and pepper in a small bowl. Add the fish and marinate for 30 minutes.Heat the olive oil over medium heat, add the onions, garlic, tomatoes, red bell peppers and salt, cook for about 5 minutes on medium heat.Add the coconut milk and the sazon goya to the tomato mixture, mix it well and cook for about 7 minutes.Add the fish fillets, cover partially and let simmer for about 15 minutes.Sprinkle with cilantro and serve hot with rice and yuca or patacones.
Step by step:
1. Mix the lime juice, cumin, paprika, salt and pepper in a small bowl.
2. Add the fish and marinate for 30 minutes.
3. Heat the olive oil over medium heat, add the onions, garlic, tomatoes, red bell peppers and salt, cook for about 5 minutes on medium heat.
4. Add the coconut milk and the sazon goya to the tomato mixture, mix it well and cook for about 7 minutes.
5. Add the fish fillets, cover partially and let simmer for about 15 minutes.Sprinkle with cilantro and serve hot with rice and yuca or patacones.
Nutrition Information:
covered percent of daily need
