VICHE DE PESCADO

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is more affordable.

In a saucepan, add achiote and garlic paste and cook for a moment to develop flavor.

Add red onion, green bell pepper, and cilantro, mixing well to integrate all ingredients.

Season with salt, pepper, cumin, and a bit of dried oregano, then mix again and let it cook until ready.

Once the base is ready, add zapallo and let it cook and combine with the base.

Pour in hot milk to release all the flavors.

Add peanut paste for consistency and flavor.

Once the base is ready, add water and mix well to dissolve all ingredients.

Cut some yuca and carrot, then peel and cut some purple sweet potato to add to the preparation.

Add yuca, carrot, and mix well.

Add purple sweet potato, some green plantain, and habichuelas, and finally ripe plantain.

Let everything cook and integrate into the preparation.

Lower the heat and add the fish, allowing it to cook and contribute its flavor.

Finally, add cooked green beans and fresh cilantro, mixing well.

Serve with yuca starch, lime, and corn.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens