Ecuadorian Coconut Fish Stew

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Encocado de Pescado is a beloved coastal Ecuadorian stew from the Esmeraldas and Manabí regions, blending African, indigenous, and Spanish influences. Tender white fish simmers in a fragrant coconut broth thickened with peanuts and studded with sweet green plantains. Bright bell peppers, tomatoes, and cilantro give this dish its signature color and tropical aroma.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 32 gFat
• 17 gSaturated Fat
• 32 gCarbs
• 5 gFiber
• 8 gSugar
• 36 gProtein
• 640 mgSodium
• 960 mgPotassium
• 105 mgCalcium
• 4 mgIron
• 68 mgVitamin C
• 190 mcgVitamin A

Ingredients

For the fish

• 1.5 lbs skinless white fish fillets (corvina or sea bass), cut into 2-inch chunks
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh lime juice
• 3 tbsp achiote oil (or olive oil mixed with 1/2 tsp paprika)

For the aromatics and vegetables

• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 red bell pepper, seeded and cut into thin strips
• 1 green bell pepper, seeded and cut into thin strips
• 2 Roma tomatoes, diced
• 1 small jalapeño, finely chopped (optional)

For the coconut broth and finish

• 2 green (unripe) plantains, peeled and cut into 1/2-inch rounds
• 2 cups unsweetened full-fat coconut milk, shaken
• 1 cup fish or seafood stock
• 1/2 cup roasted unsalted peanuts, ground to a coarse paste
• 1/2 cup fresh cilantro leaves, chopped, plus more for garnish

Directions

1. Season the fish with salt, pepper, and lime juice in a shallow bowl. Set aside to marinate for 10 minutes while you prep the aromatics and vegetables.
2. Heat the achiote oil in a wide heavy pot or Dutch oven over medium heat. Add the onion and cook for 4-5 minutes until translucent, then stir in the garlic and jalapeño, cooking 30 seconds until fragrant.
3. Add the bell pepper strips and diced tomato. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and the tomato breaks down into a chunky sauce.
4. Pour in the fish stock and bring to a gentle simmer. Add the plantain rounds and cook for 8-10 minutes, until the plantains are fork-tender and the liquid has reduced slightly.
5. Stir in the coconut milk and ground peanuts. Simmer gently (do not boil) for 3-4 minutes to thicken the sauce and warm everything through.
6. Nestle the marinated fish pieces into the simmering broth. Cover and cook for 5-7 minutes, until the fish flakes easily with a fork and is opaque throughout.
7. Stir in the chopped cilantro, taste, and adjust seasoning with salt and pepper. Let the stew rest off the heat for 2 minutes so the flavors meld.
8. Ladle the stew into bowls over steamed white rice or alongside patacones, garnish with extra cilantro, and serve immediately with lime wedges.

Cook’s Notes

• Do not let the coconut milk come to a vigorous boil once added, or it can separate and turn greasy; keep the heat at a gentle simmer.
• Choose firm, skinless white fish such as corvina, sea bass, or snapper so the chunks hold their shape in the broth.
• Green plantains should be unripe (yellow-green skin) for the right balance of sweet and starchy; ripe yellow plantains will dissolve into the stew.
• Toast the peanuts in a dry skillet for 3-4 minutes before grinding to deepen their nutty flavor in the sauce.
• For an even more authentic touch, grind a small handful of roasted sesame seeds or pumpkin seeds into the peanut paste to echo the African heritage of the dish.

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