Sudado de pescado or fish stew with plantains

Name: Sudado de pescado or fish stew with plantains
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 to 4 portions
Ingredients: 1 large or 2 small green plantains; 2 large fish fillets or 4 small fillets; ½ lime; 2 to 3 tablespoons of achiote oil; ½ large red onion – finely chopped; 2 cloves of garlic; 1 small green bell pepper – finely chopped; 2 medium tomatoes; ½ to 1 cup water; 1 Large Bunch of Cilantro; salt and pepper to taste; Ecuadorian-style white rice; Lime slices; A simple garden salad

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
2 to 4 portions
Course
Main Course
Cuisine
South American, American, Ecuadorian

Sudado de pescado or fish stew with plantains

Iris Warren

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This Ecuadorian sudado de pescado or fish stew is prepared with fish poached in a sauce of onion, tomato, pepper, garlic, cilantro, and green plantains.

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Ingredients

Servings

1 large or 2 small green plantains
2 large fish fillets or 4 small fillets - you can use of mahi mahi, corvina or hake, red snapper, halibut, sea bass
½ lime
2 to 3 tablespoons of achiote oil
½ large red onion – finely chopped
2 cloves of garlic crushed
1 small green bell pepper – finely chopped
2 medium tomatoes grated or crushed
½ to 1 cup water adjust to your preference
1 Large Bunch of Cilantro finely chopped, use the chopped stems for the refrito/sofrito and the chopped leaves to garnish before serving
salt and pepper to taste

Recommended side dishes:

Ecuadorian-style white rice
Lime slices
A simple garden salad or avocado and tomato slices

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Instructions

Peel the green plantains and cut them into medium slices.
Boil green plantains in slightly salted water for ~15-20 minutes or until soft.
Season the fish fillets with salt, pepper, and a drizzle of lime juice.
To prepare the refrito or sofrito, heat the annatto oil in a deep saute pan. Add the diced onion, crushed garlic, and diced green bell pepper. Cook for about 3 to 5 minutes or until the onion turns translucent.
Add the grated tomatoes and chopped cilantro stems, along with salt and pepper, and cook for ~5 minutes.
Add ½ cup to 1 cup of water, the exact amount depends on your preference and how juicy you want the fish stew.
Add the cooked green plantain slices
Place the fish fillets on top of the boiled plantain slices. You can also use a spoon to put a little of the onion-tomato refrito sauce on top of each fish fillet.
Cover the pan and cook over medium-low heat for 7 to 10 minutes (depending on the size and thickness of the fillets).
When the fish is cooked, taste and adjust the salt to taste, sprinkle with the rest of the chopped cilantro leaves and lime juice.
Serve with rice and salad or tomato/avocado slices.