Encocado de Pescado Esmeraldeño (Pacific Coconut, Bell Pepper & Fish Stew) – Authentic Ecuador Recipe
From Afro-Ecuadorian Esmeraldas: flaky fish poached in a golden achiote, citrus, and coconut cream reduction.
- Country of Origin
- 🇪🇨 Ecuador (South America, Americas)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Firm white corvina or sea bass fillets, Sweet bell peppers, Fried ripe plantains, Thick coconut milk, Chillangua (culantro)
Ingredients for Encocado de Pescado Esmeraldeño (Pacific Coconut, Bell Pepper & Fish Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) firm white corvina or sea bass fillets, prepped into bite-sized pieces
- 1.5 cups sweet bell peppers, washed and trimmed
- 1 cup fried ripe plantains
- 1 medium onion and 3 cloves garlic, finely minced with thick coconut milk
- 1.5 tbsp traditional Ecuador seasoning (chillangua (culantro), achiote, garlic, lime)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown firm white corvina or sea bass fillets for 5 minutes.
- Add minced onion, garlic, thick coconut milk, and chillangua (culantro), achiote, garlic, lime, stirring for 2 minutes until deeply aromatic.
- Add sweet bell peppers and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in fried ripe plantains right before serving warm.