Ecuadorian Fish Stew

Ingredients

• 2 lbs (900g) firm-fleshed white fish fillets, cut into chunks 2 lbs (900g) firm-fleshed white fish fillets, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Juice of 2 limes Juice of 2 limes
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 14g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.
2. 2.
   Add the tomatoes and bell pepper to the pot, and cook for another 5 minutes until they start to soften.
3. 3.
   Stir in the cumin, paprika, and dried oregano, and cook for an additional minute to toast the spices.
4. 4.
   Add the fish broth and coconut milk to the pot, and bring to a simmer.
5. 5.
   Gently place the fish chunks into the simmering broth, and cook for about 10 minutes or until the fish is cooked through and flakes easily with a fork.
6. 6.
   Stir in the lime juice, and season with salt and pepper to taste.
7. 7.
   Serve the Ecuadorian Fish Stew hot, garnished with fresh cilantro. Enjoy with rice or plantains.

Treat your ingredients with care...

• Fish — Choose a firm-fleshed white fish such as cod, halibut, or snapper for the best results. Make sure the fish is fresh and of high quality to ensure a delicious stew.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture. Shake the can well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• If you prefer a spicier stew, add a chopped chili pepper or a dash of hot sauce.
• For a more authentic touch, you can wrap the fish and vegetables in banana leaves before cooking. This will infuse the stew with a subtle earthy flavor.
• Feel free to add other vegetables such as carrots or zucchini to the stew for added texture and flavor.
• Adjust the lime juice according to your taste preference. You can add more or less depending on how tangy you like your stew.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Ecuadorian Fish Stew hot with a side of rice or plantains. Garnish with fresh cilantro for a burst of freshness. This stew is perfect for sharing with family and friends, and it pairs well with a crisp green salad.

Presentation advice

To enhance the presentation of the dish, serve the stew in individual bowls and sprinkle some chopped cilantro on top. You can also add a lime wedge on the side for an extra pop of color. The vibrant colors of the stew will make it visually appealing and appetizing.