Sere de Pescado with Coconut Milk and Vegetables

Ingredients

• 500g (1.1 lb) fish fillets, such as tilapia or snapper 500g (1.1 lb) fish fillets, such as tilapia or snapper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 carrot, sliced 1 carrot, sliced
• 200g (7 oz) green beans, trimmed and halved 200g (7 oz) green beans, trimmed and halved
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 20g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
2. 2.
   Add the bell peppers, carrot, and green beans to the pot, and cook for 5 minutes, until slightly softened.
3. 3.
   Pour in the coconut milk and fish or vegetable broth. Stir in the fish sauce, soy sauce, lime juice, turmeric, and paprika. Season with salt and pepper to taste.
4. 4.
   Gently place the fish fillets into the pot, ensuring they are submerged in the liquid. Simmer for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
5. 5.
   Remove the pot from heat and garnish with fresh cilantro or parsley.
6. 6.
   Serve the Sere de Pescado hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Fish fillets — Choose fresh fish fillets with firm flesh, such as tilapia or snapper, to ensure the best texture and flavor in the stew. Remove any bones before cooking.
• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid. This will help create a smooth and consistent broth.

Tips & Tricks

• For a spicier version, add a chopped chili pepper or a pinch of red pepper flakes.
• Adjust the consistency of the stew by adding more broth if desired.
• Garnish with a squeeze of fresh lime juice for an extra burst of citrus flavor.
• Serve the Sere de Pescado with steamed rice or crusty bread to soak up the delicious broth.
• Feel free to customize the vegetable selection based on personal preference or seasonal availability.

Serving advice

Serve the Sere de Pescado in individual bowls, ensuring each serving has a generous amount of fish, vegetables, and broth. Garnish with fresh cilantro or parsley for a pop of color and freshness. Accompany the dish with steamed rice or crusty bread to complete the meal.

Presentation advice

To enhance the presentation of the Sere de Pescado, arrange the colorful vegetables and fish fillets on top of the broth in an appealing manner. Sprinkle some fresh herbs on top for an added touch of elegance. Serve the dish in vibrant ceramic bowls to showcase the vibrant colors of the stew.