Sancocho De Pescado Con Coco Fish And Coconut Soup Food

SANCOCHO DE PESCADO CON COCO (FISH AND COCONUT SOUP)

Steps:

• Heat the butter over medium heat, add the onions, garlic, peppers, tomatoes, scallions, achiote powder, cumin, and salt, and cook over low heat until the onions are tender, about 10 minutes.
• Add the fish broth and bring to a boil. Add the corn, plantains and yuca. Simmer for about 30 minutes or until the vegetables are cooked.
• Add the coconut milk and fish, cook on low heat until the fish is cooked, about 8-10 minutes.
• Sprinkle with the chopped cilantro and serve warm with lime wedges.

PESCADO CON COCO (FISH IN COCONUT SAUCE)

Steps:

• In a large plastic Ziploc bag, combine 2 tsp of cilantro, 2 tsp of parsley, 1/4 tsp salt, the garlic and lime juice. Add fish fillets, turn to coat and let sit to marinate for about 20-30 minutes.
• Heat oil in a large skillet over medium-high heat. Add onion, red pepper and jalapeno and saute until the veggies are soft (about 7 minutes).
• Add 1 cup of the chopped tomato and cook another 3 mintues.
• Stir in coconut milk and remaining 1/4 tsp salt. Bring to a boil, reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally.
• Add fish fillets (with the marinade) to the skillet in a single layer. Spoon some of the sauce over the fish. Return mixture to a simmer and cook - covered - for about 10 minutes or until the fish is cooked through. Stir occasionally.
• Transfer fish and sauce to a platter and top with remaining 1/4 cup tomatoes, 2 tsp cilantro, 2 tsp parsley. Surround with lime wedges. Serve immediately with cooked rice.

PESCADO CON COCO (FISH IN COCONUT SAUCE - DOMINICAN REPUBLIC)

Steps:

• Cut diagonal slices into fish about 1 1/2 inches apart.
• Combine the annatto, garlic and salt and rub onto the fish, rubbing into the slashes.
• Heat oil in a large skillet over medium heat. Cook fish lightly on one side, then turn and cook the other side. It should color slightly, but won't be done.
• Lower the heat and add the peppers and onion, and cook until the onions are transparent.
• Add the coconut milk and simmer until reduced by half. Rotate the fish, being careful to keep it whole.
• Taste sauce and add additional salt, if desired. Remove from heat, plate with hot rice, and garnish with chopped cilantro.