Fish encocado
Prep time: 40 minsTotal time: 
Fish encocado
‘This is a simple coconut fish stew that’s great year-round.’
Prep time: 40 minsTotal time: 
Ana Ortiz
Fire-cooking expert Ana creates food inspired by her Galápagos Islands upbringing, drawing on coastal Ecuadorian ingredients, family traditions and the communal spirit of cooking over live fire. She hosts fire-cooking classes at Westcombe Dairy in Somerset. Visit firemade.co.uk.
Ana Ortiz
Fire-cooking expert Ana creates food inspired by her Galápagos Islands upbringing, drawing on coastal Ecuadorian ingredients, family traditions and the communal spirit of cooking over live fire. She hosts fire-cooking classes at Westcombe Dairy in Somerset. Visit firemade.co.uk.
Ingredients
- 2 garlic cloves, crushed
- juice of 1 lime
- 2 x 300g packs cod fillets, cut into 3cm chunks
- 1 tbsp sunflower oil
- ½ red onion, diced
- 1 red pepper, diced
- 1 tomato, diced
- 1 tsp ground cumin
- 1 tsp paprika
- 250ml coconut milk
- 250ml fresh fish stock* (or made using 1 stock pot)
- 2 tsp peanut butter
To serve
- 250g long grain white rice, rinsed
- handful of fresh coriander leaves
- fried plantain (optional)
Step by step
-
Combine the garlic and lime juice in a large non-metallic bowl with some salt and black pepper. Add the fish and gently toss to coat. Set aside to marinate for 15 minutes.
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Meanwhile, cook the rice in boiling water according to pack instructions. Drain, return to the pan and cover with a lid to keep warm until ready to serve.
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Heat the oil in a sauté pan over a medium heat and cook the onion, pepper and tomato for 5-7 minutes until softened. Add the spices and cook, stirring, for 2 minutes. Stir in the coconut milk, stock and peanut butter; simmer for 5 minutes.
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Gently add the fish and simmer for 10 minutes, or until the fish is cooked through and tender. Season to taste.
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Divide the rice among bowls, spoon over the fish stew and scatter with coriander. Serve with fried plantain, if you like.
*Check your stock is gluten-free, if required.
