Ecuadorian Coconut Fish Stew (Encocado De Pescado)

Name: Ecuadorian Coconut Fish Stew (Encocado De Pescado)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Fillets of firm white fish such as halibut or monkfish; 1 Large red onion; 3 Bell peppers (2 greens, 1 red); 4 Plum tomatoes; 3/4 cup Pure coconut Water; 3/4 cup Coconut Milk; 1 cup Coconut Pulp (pure, if you can find it, otherwise use unsweetened shredded coconut); 1/2 cup Fresh cilantro + more for garnish; 4 Cloves of garlic; 1 teaspoon Paprika; 1 teaspoon Cumin; 1 teaspoon Ground coriander; Olive oil for cooking; Salt and Pepper; 1/2 Bird's Eye Chili (optional)

Servings: persons

2 pounds Fillets of firm white fish such as halibut or monkfish
1 Large red onion
3 Bell peppers (2 greens, 1 red)
4 Plum tomatoes
3/4 cup Pure coconut Water
3/4 cup Coconut Milk
1 cup Coconut Pulp (pure, if you can find it, otherwise use unsweetened shredded coconut)
1/2 cup Fresh cilantro + more for garnish
4 Cloves of garlic
1 teaspoon Paprika
1 teaspoon Cumin
1 teaspoon Ground coriander
Olive oil for cooking
Salt and Pepper
1/2 Bird's Eye Chili (optional)

1
Cut the fish fillets in medium-sized medallions. In a large pot, heat olive oil and sear the fish pieces for a few minutes, taking care to leave about 1/2 inch of space between the pieces to avoid them from boiling. Proceed in batches if needed. Remove fish pieces from the pot and set aside on a plate.
2
Dice the onion, bell pepper and tomatoes finely and mince the garlic. Add more olive oil to the pot over medium-high heat and cook the onion, bell pepper and garlic for 5 minutes. Add the tomatoes and spices and continue cooking.
3
Blend together the coconut water, coconut milk and coconut pulp. Add to the pot and squeeze in the juice from the oranges. Add the fish pieces to the stew and cook for 10 minutes. If using chill, add it to the pot with the fish to cook.
4
Garnish with fresh cilantro and serve with fried plantain or plantain chips.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds Fillets of firm white fish such as halibut or monkfish, 1 Large red onion, 3 Bell peppers (2 greens, 1 red), 4 Plum tomatoes, and more.

Yes, Ecuadorian Coconut Fish Stew (Encocado De Pescado) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!