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Pescado al Coco

Sudado de Pescado al Coco (Fish Stew with Coconut)

Erica Dinho
5 from 25 votes

Ingredients
 

  • 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

Instructions
 

  • 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.
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