Pusandao de Pescado (Fish and Vegetables in Coconut Milk)

Pusandao de Pescado

This Pusandao de Pescado is a traditional Colombian dish is from Tumaco, a port city located on the Pacific Ocean. Fresh fish, coconut milk, Colombian herbs, spices,Yuca, plantain and potatoes. What’s not to love?

It’s Colombian cooking at it’s simple and full of flavor. Serve over plain white rice and add some lime juice. You are going to love this dish!I made my pusundao with sworfish, but the dish is traditionally made with bagre (catfish).

Buen provecho!

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Ingredients

(4 servings)

  • 4 swordfish fillets or other firm fish
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1/3 cup red pepper, finely chopped
  • 1/2 cup chopped, onion
  • 1 garlic clove, chopped
  • 1 tomato, chopped
  • 3 cups coconut milk, fresh or canned
  • 1/2 cup water
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon achiote or color
  • 2 medium potatoes, peeled and cut into chunks
  • 1 pound yuca or cassava, cut into pieces
  • 2 green plantains, cut into small chunks
  • Fresh cilantro

Directions

  1. In a medium pot, over medium heat, warm the olive oil and butter.
  2. Add the onions, red pepper, garlic, tomato and sauté until tender and translucent, about 10 minutes, stirring occasionally. Add cumin, color, salt and pepper.
  3. Add the potatoes, plantains, yuca, coconut milk and water and bring to a boil. Reduce heat and simmer for about 30 minutes.
  4. Add the fish and cook for 15 minutes more. Serve warm.
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Comments

  1. says

    Fabulous! I am already printing this out to try with some marlin steaks in my freezer! I love the addition of plantains and yuca, and coconut milk makes such a rich, creamy sauce when served with rice. 8-)

  2. says

    Looks marvelous, Erica. I use coconut milk all the time and this dish is chock full of delicious ingredients. Can’t help but be a winner!

  3. jt1120 says

    WOW was this good! My wife loved this for its “comfort food” quality, but I could have used a little more spice. Also, I used cod instead of swordfish. I’m wondering if I used paprika instead of the achiote would it give me both some color and some spice, but the mrs told me not to change the recipe. It’s a definite keeper. Thanks for the great recipe and keep them coming!

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