Fish Cooked in Coconut Milk, Pescado con Coco

Have you tried fish cooked in coconut milk (pescado con coco)? I so love it! This is a traditional dish of the province of Samaná, Dominican Republic. This city is an important tourism destination and apart from its exquisite cuisine, it’s the main center for whale watching tours in this country.

 En español: AQUÍ

Growing up, I always heard about this delicious dish, but never tasted it until I moved here. This is a popular dish now at home, we all love it. I cooked it last week and thought it would be a perfect recipe for me to share with you, and just in time for you to prepare a delicious dish for your mom or any other loved one.

I wanted to do a nice dessert like I always do for this time of the year, but I thought a delicious and exotic dinner will be just a nice! This is a very easy dish to prepare in less than 30 minutes! I am sure if you cook this dish you’ll make your loved one proud! You could serve pescado con coco with white rice or rice with pigeon peas and tostones.

A variety of fish could be used for this dish: spanish mackerel fish, snapper, gilthead beam, hake or grouper.

Season with oregano and garlic and set aside while you prepare the seasoning in blender and prepare the sofrito (step #3) with coconut milk.

Fish with Coconut Milk, Pescado con Coco

Ingredients:

7 pieces of fish (3 lbs. pounds)
2 cups or 1 can coconut milk (13.5 onz.)
½ teaspoon oregano
1 onion
1 red pepper
1 green or yellow pepper
1 ½ Tablespoon of mashed garlic
1 sachet of saffron seasoning 
2 teaspoons vinegar or juice of ½ bitter orange
1 teaspoon of tomato sauce
½ teaspoon of fresh ground black pepper
salt to taste
2 Tablespoons oil for sofrito



Preparation:
1.Clean the fish and marinate with oregano and half of the garlic. Set aside.
2. Process in a blender, the onion, half of each color of peppers (I used a bit more of the red pepper) sachet of Saffron and bitter orange juice. If necessary you can put 2 tablespoons of chicken broth or water to liquefy and process well; reserve.
3. In a hot skillet with 2 tablespoons oil, stir-fry the process season and tomato sauce for 2-3 minutes. Then add the 2 cups of coconut milk and remaining garlic. Leave over moderate heat until it starts to boil.
4. Add the fish and cook for 5 minutes on each side.
5. Sprinkles with cut peppers on top of the fish, season with pepper and salt to taste. Lower the heat and cover for 3-5 minutes and ready! Serve with white rice or rice with pigeon peas and tostones.

En español: AQUÍ

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