Entree: Belize – Central Culinary Region – Hudut (Garifuna coconut fish stew served with mashed green plantain)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 1 1/2 lb (680 g) firm white fish fillets (snapper, grouper, or similar), cut into large chunks
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 medium onion, sliced, about 6 oz (170 g)
- 1 medium red bell pepper, seeded and sliced, about 6 oz (170 g)
- 3 cloves (9 g) garlic, minced
- 1 whole Scotch bonnet or habanero pepper, left whole for heat (optional; remove before serving)
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) fish stock or water
- 2 sprigs fresh thyme
- Juice of 1 lime, about 2 tbsp (30 ml)
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- Lime wedges for serving
- For machuca (mashed green plantain):
- 4 green plantains, peeled and cut, about 2 lb (900 g)
- 2 tbsp (30 ml) unsalted butter
- 1/4 cup (60 ml) coconut milk
- 1/2 tsp (2.5 g) salt

Instructions

1. To make the machuca, place peeled and cut green plantains in a pot, cover with water and a pinch of salt, bring to a boil and simmer until very tender, about 20–25 minutes. Drain.
2. Mash the hot plantains with the butter and coconut milk until smooth but still a little textured; keep warm while preparing the stew.
3. Season the fish pieces with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper. In a large skillet or shallow pot, heat the coconut oil over medium heat and gently sear the fish chunks 1–2 minutes per side just to color; remove and set aside.
4. In the same pan, add the sliced onion and bell pepper and sauté until softened, about 5–7 minutes. Add the garlic and the whole Scotch bonnet pepper and cook 1 minute more.
5. Pour in the coconut milk and fish stock, add the thyme sprigs, bring to a gentle simmer and cook 5 minutes to marry flavors.
6. Return the seared fish to the simmering coconut broth, cover and poach gently for 6–8 minutes until the fish is cooked through and flakes easily. Remove and discard the whole Scotch bonnet and thyme sprigs.
7. Stir in the lime juice and adjust seasoning with salt as needed. Finish with chopped cilantro.
8. Serve the hudut hot with generous portions of machuca on each plate and ladle the coconut fish stew alongside or over the mashed plantain. Provide lime wedges for squeezing.