Entree: Belize – Hudut (coconut fish stew with mashed plantain)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 2 lb (900 g) firm white fish fillets (snapper, grouper, or similar), approx. 4 fillets, about 6–8 oz (170–225 g) each
- 3 cups (720 ml) full-fat coconut milk (about 1½ 13.5-oz cans)
- 4 green plantains, peeled and cut into 1–2 in (2–5 cm) pieces (about 2 lb / 900 g peeled)
- 2 tbsp (30 ml) vegetable oil (or coconut oil)
- 1 medium yellow onion, chopped (about 6 oz / 170 g)
- 1 red bell pepper, diced (about 6 oz / 170 g)
- 2 medium tomatoes, chopped (about 8 oz / 225 g)
- 3 scallions (green onions), chopped
- 3 cloves garlic, minced
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped (optional — use to taste)
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 tsp (5 g) salt, more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh cilantro or culantro, chopped (for garnish)
- 2 tbsp (30 ml) butter (or 2 tbsp / 30 ml coconut milk) for mashing plantain
- Water as needed for boiling plantains

Instructions

1. Prepare the mashed plantain (machuca): place peeled and cut plantain pieces in a pot, cover with water and a pinch of salt, bring to a boil, then simmer until very tender, about 15–20 minutes. Drain and return to the pot.
2. Mash the hot plantains with 2 tbsp (30 ml) butter or a splash (2–3 tbsp / 30–45 ml) of coconut milk until smooth but still slightly textured; season to taste with a pinch of salt. Cover and keep warm.
3. While plantains cook, heat 2 tbsp (30 ml) vegetable or coconut oil in a wide skillet or shallow pot over medium heat. Add chopped onion, bell pepper, scallions, and thyme; sauté until softened, about 5 minutes. Add garlic, chopped tomato, and Scotch bonnet (if using) and cook 2–3 minutes until fragrant.
4. Pour in 3 cups (720 ml) coconut milk and bring the mixture to a gentle simmer. Season with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. Adjust heat so the coconut milk simmers gently but does not vigorously boil.
5. Gently add the fish fillets to the simmering coconut broth, nestling them so they are partially submerged. Cook uncovered over low heat until the fish is opaque and flakes easily, about 8–12 minutes depending on thickness. Spoon the coconut broth over the fish once or twice while it cooks.
6. When fish is cooked through, stir in 1 tbsp (15 ml) lime juice and taste for seasoning; adjust salt, pepper, or heat as desired. Remove from heat and sprinkle with chopped cilantro or culantro.
7. To serve, place a generous scoop of mashed plantain on each plate and ladle the coconut fish and plenty of broth over or alongside the mash so it soaks up the sauce. Serve immediately.