Encocado (Ecuardorian Fish Stew)
This dish is a combination of most of my favourite things - fish, coconut milk, tomatoes, citrus and chilli - so when I came across the recipe, I simply had to give it a go!
Traditionally this stew is made with red spice called achiote but paprika does the same job and is much easier to get hold of in the UK. The flavour of the dish is subtle, creamy and rich but with background notes of orange and lime as well as a kick from fresh chilli, you'll want to keep going back for more and more!
1 red onion, sliced
1 red pepper, sliced
3 garlic cloves, finely chopped
2 heaped tsp paprika
1 heaped tsp ground cumin
1 heaped tsp ground coriander
4 large tomatoes, finely chopped
1 tbsp. tomato purée
400ml tin coconut milk
1 lime, juiced
1 orange, juiced
250g brown basmati rice
600g skinless boneless white fish, such as cod
1 red chilli, finely chopped
Heat the oil in a large pan over a medium heat. Cook the onion and pepper, stirring occasionally, for 7-8 minutes or until soft and a little golden.
Meanwhile, put the rice into a pan and pour over enough boiling water to almost fill the pan. Season generously with salt and bring back to the boil, cover and cook gently for 30 minutes.. Turn off the heat and leave, covered, for 5-6 minutes for the rice to fluff up.
While the rice is cooking, add the garlic to the stew pan and cook for 30 seconds until fragrant. Add the spices and a good pinch of salt, mix well, then tip the tomatoes into the pan, with the tomato purée and 100ml of water. Mix well and cook, stirring occasionally, for 4-5 minutes or until the tomatoes start to break down.
Pour in the coconut milk, lime juice and orange juice. Mix well and bring to the boil. Reduce the heat to low and simmer for 15 minutes.
Put the fish into the sauce and mix well. Cook gently for 10-12 minutes or until the fish is just cooked through. Transfer to a warm serving plate and scatter over the chilli. Serve immediately with the rice.
Traditionally this stew is made with red spice called achiote but paprika does the same job and is much easier to get hold of in the UK. The flavour of the dish is subtle, creamy and rich but with background notes of orange and lime as well as a kick from fresh chilli, you'll want to keep going back for more and more!
Encocado (Ecuardorian Fish Stew)
Serves 4
oil1 red onion, sliced
1 red pepper, sliced
3 garlic cloves, finely chopped
2 heaped tsp paprika
1 heaped tsp ground cumin
1 heaped tsp ground coriander
4 large tomatoes, finely chopped
1 tbsp. tomato purée
400ml tin coconut milk
1 lime, juiced
1 orange, juiced
250g brown basmati rice
600g skinless boneless white fish, such as cod
1 red chilli, finely chopped
Heat the oil in a large pan over a medium heat. Cook the onion and pepper, stirring occasionally, for 7-8 minutes or until soft and a little golden.
Meanwhile, put the rice into a pan and pour over enough boiling water to almost fill the pan. Season generously with salt and bring back to the boil, cover and cook gently for 30 minutes.. Turn off the heat and leave, covered, for 5-6 minutes for the rice to fluff up.
While the rice is cooking, add the garlic to the stew pan and cook for 30 seconds until fragrant. Add the spices and a good pinch of salt, mix well, then tip the tomatoes into the pan, with the tomato purée and 100ml of water. Mix well and cook, stirring occasionally, for 4-5 minutes or until the tomatoes start to break down.
Pour in the coconut milk, lime juice and orange juice. Mix well and bring to the boil. Reduce the heat to low and simmer for 15 minutes.
Put the fish into the sauce and mix well. Cook gently for 10-12 minutes or until the fish is just cooked through. Transfer to a warm serving plate and scatter over the chilli. Serve immediately with the rice.
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