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Fish Pusandao

Pusandao de Pescado (Fish and Vegetables in Coconut Milk)

Erica Dinho
5 from 10 votes


  • 4 swordfish fillets or other firm fish
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • cup red pepper finely chopped
  • ½ cup chopped onion
  • 1 garlic clove chopped
  • 1 to mato chopped
  • 3 cups coconut milk fresh or canned
  • ½ cup water
  • ¼ teaspoon ground cumin
  • ½ 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


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