Sudado de Pescado al Coco (Fish Stew with Coconut)
- 2 pounds swordfish or any other fish cut into pieces
- Juice from 2 limes
- 2 garlic cloves crushed
- 1 teaspoons cumin powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 cup onion finely chopped
- 1 red bell peppers finely chopped
- 4 to matoes finely chopped
- 14 oz can of coconut milk
- ½ teaspoon sazon goya with azafran or color
- ¼ cup cilantro finely chopped
- Salt and pepper to taste
- Mix the lime juice, cumin, paprika, salt and pepper in a small bowl. Add the fish and marinate for 30 minutes.
- Heat the olive oil over medium heat, add the onions, garlic, tomatoes, red bell peppers and salt, cook for about 5 minutes on medium heat.
- Add the coconut milk and the sazon goya to the tomato mixture, mix it well and cook for about 7 minutes.
- Add the fish fillets, cover partially and let simmer for about 15 minutes.
- Sprinkle with cilantro and serve hot with rice and yuca or patacones.
Happy Valentine’s Day everyone!
The traditional cuisine from the Colombia coast always includes fresh seafood and fresh coconuts, like in this delicious recipe for fish cooked in a coconut sauce. This dish is called Sudado de Pescado al Coco on the coastal areas of the country.
In Colombia this dish is made with sea bass, cod or trout. I used swordfish but any fish would go well with this delicious sauce. I’ve made it before with tilapia and salmon and either way it is a fantastic dish. There are other variations using shrimp, clams, crab, lobster and other different kinds of seafood as well.
You can use fresh coconut milk to make the sauce or you can use canned coconut milk for convenience like I did. This is a very simple and easy dish to make and coconut and fish are a match made in heaven. I served this Sudado de Pescado al Coco with plain white rice and yuca, but you can also serve it with patacones or tostones or fried green plantains in English