Kinunot de Pescado

Ingredients

In this Spanish adaptation of Kinunot, the traditional use of coconut milk is replaced with a tomato-based broth. Spanish spices like paprika and saffron are added to enhance the flavors. The dish is also cooked using Spanish cooking techniques, giving it a distinct Spanish twist. We alse have the original recipe for Kinunot, so you can check it out.

• 500g (1.1 lb) firm white fish fillets, such as cod or haddock 500g (1.1 lb) firm white fish fillets, such as cod or haddock
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon Spanish paprika 1 teaspoon Spanish paprika
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• A pinch of saffron threads A pinch of saffron threads
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a shallow dish, combine the lemon juice, minced garlic, and Spanish paprika. Place the fish fillets in the marinade, ensuring they are well-coated. Let them marinate for at least 30 minutes in the refrigerator.
2. 2.
   In a large skillet or pan, heat the olive oil over medium heat. Add the chopped onion and sliced bell peppers. Sauté until the vegetables are softened and slightly caramelized.
3. 3.
   Add the diced tomatoes to the skillet and cook for a few minutes until they start to break down.
4. 4.
   Pour in the fish or vegetable broth and add the saffron threads. Season with salt and pepper to taste. Stir well to combine all the ingredients.
5. 5.
   Carefully place the marinated fish fillets into the skillet, ensuring they are submerged in the broth. Cover the skillet and simmer gently for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
6. 6.
   Once the fish is cooked, remove the skillet from the heat. Garnish with fresh parsley.
7. 7.
   Serve the Kinunot de Pescado hot with crusty bread or over saffron-infused rice.

Treat your ingredients with care...

• Fish — Choose firm white fish fillets that are fresh and of high quality. Ensure that the fish is properly marinated to enhance its flavor and tenderness.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or a chopped chili pepper to the broth.
• If saffron is not available, you can substitute it with a pinch of turmeric for a similar color and a mild earthy flavor.
• Serve the Kinunot de Pescado with a squeeze of fresh lemon juice for an extra burst of tanginess.
• This dish tastes even better the next day as the flavors have a chance to meld together. Consider making it in advance and reheating it for a quick and delicious meal.
• Experiment with different types of firm white fish to find your favorite flavor combination.

Serving advice

Serve the Kinunot de Pescado hot, garnished with fresh parsley. Accompany it with crusty bread or saffron-infused rice to soak up the flavorful broth.

Presentation advice

Present the Kinunot de Pescado in a shallow serving dish, allowing the vibrant red color of the broth to shine through. Garnish it with a sprig of fresh parsley for a pop of green.