Encocado de Camarón y Pescado is a traditional Colombian dish. Encocados are cocconut stews popular in Latin America. There are different variations of this dish.
Encocado is a traditional dish from the Pacific coast of Colombia. There are different versions of this dish throughout Latin America, every country adding its own types of seafood, spices and vegetables. In Colombia we make Encocado de Pescado (Fish in Coconut Sauce) Encocado de Camarones (Shrimp in Coconut Sauce) and this Encocado de Pescado y Camarón (Fish and Shrimp in Coconut Sauce).
Encocado de Pescado y Camarón (Fish and Shrimp in Coconut Sauce)
Ingredients
- 1 white onion finely chopped
- 4 garlic cloves chopped
- Juice of 1 lime
- 1 pound swordfish or any other firm fish cut in medium chunks
- 1 tablespoon canola or vegetable oil
- 2 small tomatoes peeled and chopped
- 3 scallions finely chopped
- 1 bell pepper diced
- 1 teaspoon ground cumin
- ½ teaspoon ground achiote
- 14 oz can of coconut milk
- ½ pound shrimp peeled and deveined
- ¼ cup fresh cilantro finely chopped
- Salt and pepper to taste
Instructions
- In a bowl, mix together half of the onion, half of the garlic and lime juice. Add the fish and toss to coat. Cover with plastic wrap and let it marinate in the fridge for 1 hour.
- Heat the oil and add the rest of the onions, tomatoes, bell peppers, scallions and the rest of the garlic, cook for about 5 minutes over medium heat.
- Add the coconut milk, cumin and achiote to the tomato mixture, stir and cook for about 8 minutes. Add the fish, cover the pan, reduce the heat to low, and simmer for about 10 to 15 minutes. Add the shrimp and cover partially and let simmer for about 10 minutes more or until the fish is soft and the shrimp is cooked. Season with salt and pepper. Add fresh cilantro and serve with rice on the side.
Nutrition
There are even different variations of this stew in Colombia, depending on the cook and area of the country. Traditionally, this Encocado is made with fish, shrimp, vegetables and spices, cooked in a sauce made with fresh coconut milk, but if you have a busy life like me, just use canned coconut milk, it will be delicious either way. I used swordfish this time, but any firm fish like halibut, cod, tilapia or sea bass would work well.
This Encocado de Pescado y Camarón has a rich and flavorful coconut sauce, shrimp and pieces of flaky, buttery white fish. I’m a huge fan of dishes with a combination of seafood and coconut milk. It's the perfect marriage!
Buen provecho!
Velva
This would make a beautiful Sunday Supper.
Velva
Belinda @zomppa
Even the colors are amazingly wonderful!
Angie@Angie's Recipes
Seafood and coconut gravy...what a perfect pairing! This must have tasted scrumptious, Erica.
Have a beautiful week ahead!
Angie
ela@GrayApron
I love everything about this dish...but the shrimp swimming in that coconut sauce...men, that must be good.
ela h.
Evelyne@cheapethniceatz.com
This is so my kind of dish, love the coconut with fish and seafood. The color and dish are just gorgeous.
Erica Dinho
Red
Anonymous
Omggggg!!!!!!!!!!!!!!!!!!!! IT SOUNDS SUPER DELICIOUS!!!! MY TASTES BUDS ARE TINGLING!!!
l crane
I love your recipes and you are an excellent Colombian cook. It is usual for a Colombian to share her recipes . Thank you and God bless you and yours.
Ligia
Hello
that looks so good, I really want to try it
Hello
that looks delicious, I really want to try this!!!
Rosita
I made this recipe with fresh Florida Mahi-Mahi and it was delicious. Erica, I also make regularly your lentil recipe and frijoles paisas recipe. Both dishes are a favorite at our house! Thank you for sharing your recipes.