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Tapao de Pescado (Fish Stew)|mycolombianrecip.wpsc.site

Tapao de Pescado (Fish Stew)

Erica Dinho
Course Main Course
Cuisine Colombian
Servings 4 servings
Calories 2351 kcal

Ingredients
 

  • 6 cups water
  • 2 green plantains, peeled and diced
  • 4 potatoes, peeled and diced
  • ½ pound yuca, peeled and diced
  • 4 scallions, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon cilantro chopped
  • Salt and pepper to taste
  • 2 pounds fish fillets or fish steaks

Instructions
 

  • Place all the ingredients, except the fish, in medium pot or cazuela, cover and cook until the vegetables are soft, about 20 minutes.
  • Add the fish and cook over low heat for about 10 minutes more. Add fresh cilantro and serve warm.

Nutrition

Calories: 2351kcalCarbohydrates: 355gProtein: 208gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 454mgSodium: 649mgPotassium: 8886mgFiber: 32gSugar: 65gVitamin A: 4587IUVitamin C: 291mgCalcium: 328mgIron: 15mg
Keyword Stew, Traditional Colombian
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