Entree: Colombia – Pacific Coast – Pusandao de Pescado (Pacific Coast-style fish stewed in a coconut and annatto broth with peppers and cilantro)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 40 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) annatto (achiote) oil or 2 tbsp (30 ml) vegetable oil infused with 1 tsp (2 g) ground annatto
- 1 tbsp (15 ml) olive oil
- 1 medium yellow onion, thinly sliced, approx. 6 oz (170 g)
- 3 cloves garlic, minced (about 9 g)
- 1 red bell pepper, thinly sliced, approx. 6 oz (170 g)
- 1 green bell pepper, thinly sliced, approx. 6 oz (170 g)
- 2 medium ripe tomatoes, chopped, about 10 oz (280 g)
- 1 cup (240 ml) full-fat coconut milk
- 1 cup (240 ml) fish stock or water
- 1 tbsp (15 ml) tomato paste
- 1 small hot pepper (ají or habanero), seeded and finely chopped, optional
- 1 tsp (2 g) ground cumin
- Juice of 2 limes, about 2 tbsp (30 ml)
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 1/2 cups (300 g) long-grain white rice, uncooked (for serving)
- 3 cups (720 ml) water (for cooking rice)
- 2 tbsp (30 ml) vegetable oil for searing (if needed)

Instructions

1. Rinse the rice until water runs clear, then combine with 3 cups (720 ml) water and a pinch of salt in a saucepan; bring to a boil, reduce heat, cover, and simmer 15–18 minutes until tender. Keep covered off heat.
2. Pat fish fillets dry, season lightly with 1/2 tsp (3 g) salt and 1/4 tsp (0.8 g) pepper. Heat 1 tbsp (15 ml) annatto oil (or annatto-infused oil) and 1 tbsp (15 ml) olive oil in a large deep skillet over medium-high; sear fillets 1–2 minutes per side until lightly golden but not fully cooked. Transfer to a plate.
3. In the same skillet add the sliced onion and cook 3–4 minutes until soft. Add garlic and cook 30 seconds until fragrant.
4. Add the red and green bell peppers and cook 4–5 minutes until slightly softened. Stir in the chopped tomatoes and tomato paste and cook 2–3 minutes to combine.
5. Pour in the coconut milk and fish stock (or water), add remaining 1 tbsp (15 ml) annatto oil if you want deeper color, then stir in cumin, the optional hot pepper, and remaining salt and pepper. Bring to a gentle simmer.
6. Return the seared fillets to the skillet, nestling them into the broth and vegetables. Cover and simmer gently 6–8 minutes, until fish is cooked through and flakes easily.
7. Remove from heat, stir in lime juice and chopped cilantro. Adjust seasoning with more salt, pepper, or lime as desired.
8. Serve hot spooned over steamed rice, ensuring each portion gets plenty of the coconut-annatto broth and vegetables.