Sudado de pescado or fish stew with plantains
User Reviews
5
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
2 to 4 portions
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Course
Main Course
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Cuisine
South American, American, Ecuadorian
Sudado de pescado or fish stew with plantains
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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
- 1 plantain large or 2 small
- 2 fish fillet you can use of mahi mahi, corvina or hake, red snapper, halibut, sea bass, large or 4 small
- ½ lime
- 2 to 3 tablespoons achiote oil
- ½ red onion large, finely chopped
- 2 cloves garlic crushed
- 1 green bell pepper small, finely chopped
- 2 tomato grated or crushed, medium
- ½ to 1 cup water adjust to your preference
- 1 cilantro finely chopped, use the chopped stems for the refrito/sofrito and the chopped leaves to garnish before serving, large bunch
- salt to taste
- black pepper to taste
Recommended side dishes:
- white rice Ecuadorian-style
- lime slices
- Salad or avocado and tomato slices, simple garden
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.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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