Entree: Dominican Republic – Southern Culinary Region – Pescado con Coco (Fish stewed in a fragrant coconut milk and tomato sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 4 firm white fish fillets (snapper, grouper or similar), approx. 6 oz (170 g) each
- 1 1/2 cups (360 ml) coconut milk
- 1/2 cup (120 ml) fish stock or water
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, thinly sliced, about 1 cup (150 g)
- 1 medium tomato, diced, about 1 cup (180 g)
- 1 red bell pepper, sliced, about 1 cup (150 g)
- 3 cloves garlic, minced, about 9 g
- 2 scallions (green onions), sliced
- 1 tbsp (15 ml) annatto oil or 1 tsp (5 g) achiote paste dissolved in 1 tbsp (15 ml) water
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (8 g) fresh cilantro, chopped
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1 g) black pepper
- 1 small hot pepper whole (ají or habanero), optional for heat
- 1 tsp (5 g) sugar (optional, to balance acidity)

Instructions

1. Pat fish fillets dry, season both sides with half the salt and pepper and a little lime juice. Heat oil in a wide skillet or sauté pan over medium-high heat. Lightly sear the fillets 1–2 minutes per side until just golden; remove and set aside. (They will finish cooking in the sauce.)
2. Reduce heat to medium, add the annatto oil, and sauté the onion, bell pepper, scallions and garlic until softened, about 4–5 minutes.
3. Stir in the diced tomato and cook 2–3 minutes until it begins to break down. Add the coconut milk, fish stock (or water), remaining salt and pepper, and sugar if using. Bring to a gentle simmer.
4. Nestle the seared fish fillets into the simmering sauce, add the whole hot pepper if using, cover, and simmer gently 6–8 minutes or until fish flakes easily and is cooked through.
5. Remove from heat, discard the whole hot pepper if used, stir in lime juice and chopped cilantro, and adjust seasoning. Serve immediately with white rice or tostones.