Sudado de Pescado (Colombian-Style Fish Stew)
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped tomato
- ¼ cup chopped onion
- 1 scallion chopped
- 1 garlic clove minced
- 2 pounds sword fish steaks
- 1 pound frozen yuca cassava
- 2 cups water
- salt and pepper
- ½ teaspoon ground cumin
- ½ teaspoon Sazon Goya with azafran or achiote
- ¼ cup chopped cilantro
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the onion and scallions and sautué until onions are translucent, about 3 minutes. Then add the tomatoes, garlic, salt and ground pepper and sautué for 5 more minutes.
- Add water, yuca and cumin powder. Reduce the heat to medium low, cover, and cook for 10 minutes, stirring occasionally.
- Add Fish steaks and cilantro and cook for an additional 15 minutes or until the fish is cooked and the yuca is tender.
- Serve with white rice and fried sweet plantains on the side.
Nutrition
Calories: 556kcalCarbohydrates: 47gProtein: 47gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 150mgSodium: 293mgPotassium: 1404mgFiber: 3gSugar: 4gVitamin A: 458IUVitamin C: 31mgCalcium: 60mgIron: 2mg
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