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Cazuela de Pescado Gratinada

Cazuela de Pescado al Coco Gratinada (Fish and Coconut Casserole al Gratin)

Erica Dinho
5 from 26 votes
Course Main Course
Cuisine Colombian
Servings 4 servings


  • 4 swordfish fillets
  • Juice of 1 lime
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • cup red pepper finely chopped
  • ½ cup chopped onion
  • 1 garlic clove chopped
  • 1 tomato chopped
  • 2 ½ cups coconut milk
  • ¼ cup heavy cream
  • 1 fish bouillon tablet
  • ¼ teaspoon ground cumin
  • ½ teaspoon achiote or color
  • ¼ cup parmesan cheese
  • salt and pepper


  • Rub the fish with the lime juice. Set aside.
  • In a large, oven proof saucepan 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 cream, fish bouillon, coconut milk and bring to a boil. Add the fish and cover. Reduce heat and simmer for 20 minutes. Sprinkle with parmesan cheese on top.
  • Place under the broiler for about 5 minutes or until golden on top. Garnish with fresh parsley and serve hot.
Keyword seafood
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