VICHE DE PESCADO | Exquisito plato manaba

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.

Season 1.5 lbs albacore fish with salt, pepper, and juice of 1/2 lemon, then set aside.

In a large pot, melt 1 tablespoon of butter and add 4 tablespoons of achiote.

Add 4 finely chopped cloves of garlic and cook until slightly golden.

Stir in 1 cup of red onion, 1/2 cup of green bell pepper, and 1/2 cup of white onion, seasoning with salt, pepper, cumin, and oregano. Cook for 4 minutes over medium heat, stirring constantly.

Remove 2 tablespoons of the mixture for later use.

Add 1 cup of corn pieces and 1 cup of yuca, then add 1/2 cup of green beans.

Pour in hot water and add cilantro stems, cover, and cook on high for 15 minutes.

After 15 minutes, uncover and add 1 cup of diced zapallo, 1/2 cup of sweet potato, and 1/2 cup of carrot. Mix and add more hot water, cover, and cook for another 15 minutes.

Grate 2 medium green plantains, season with salt, and mix with the reserved sautéed mixture and 1 tablespoon of peanut paste to form a homogeneous dough. Shape into bite-sized balls and set aside.

Add 1/2 cup of sliced green plantain and remove the cilantro stems from the pot.

Blend 2 tablespoons of peanut paste with 1/2 cup of water and add to the broth.

Add 1/2 cup of achochas and 1 sliced large ripe plantain, along with the plantain balls, and 1/2 cup of mixed vegetables. Gently mix and cook for 15 more minutes.

Finally, add the seasoned fish, adjust salt to taste, and finish with plenty of fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens