Encocado de Pescado is just one of the wonderfully delicious seafood dishes you can find on the Northern coast of Ecuador. Made with the pulp and water of a whole coconut, fresh tomatoes, bell pepper and succulent white fish, this stew comes together in under 30 minutes and is heavenly tasting! —Mylittlejarofspices
Fillets of firm white fish such as halibut or monkfish
Large red onion
Bell peppers (2 greens, 1 red)
Pure coconut Water
Coconut Pulp (pure, if you can find it, otherwise use unsweetened shredded coconut)
Fresh cilantro + more for garnish
Cloves of garlic
Olive oil for cooking
Salt and Pepper
Bird's Eye Chili (optional)
In This Recipe
Cut the fish fillets in medium-sized medallions. In a large pot, heat olive oil and sear the fish pieces for a few minutes, taking care to leave about 1/2 inch of space between the pieces to avoid them from boiling. Proceed in batches if needed. Remove fish pieces from the pot and set aside on a plate.
Dice the onion, bell pepper and tomatoes finely and mince the garlic. Add more olive oil to the pot over medium-high heat and cook the onion, bell pepper and garlic for 5 minutes. Add the tomatoes and spices and continue cooking.
Blend together the coconut water, coconut milk and coconut pulp. Add to the pot and squeeze in the juice from the oranges. Add the fish pieces to the stew and cook for 10 minutes. If using chill, add it to the pot with the fish to cook.
Garnish with fresh cilantro and serve with fried plantain or plantain chips.