CHUPÍN DE PESCADO - COCINA RICA - Paso a Paso

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option while canned fish is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is a healthier fat option, while vegetable oil is less expensive.

bay leaves

💰Cheaper: dried thyme

Dried thyme can add flavor if bay leaves are unavailable.

parsley

💰Cheaper: cilantro

Cilantro can be a flavorful substitute for parsley.

Preheat the oven to 375°F (190°C).

Heat olive oil in a large skillet over medium heat.

Sauté chopped onion and garlic until translucent, about 3-4 minutes.

Add diced bell pepper and cook for another 2-3 minutes.

Stir in chopped tomatoes and cook until softened, about 5 minutes.

Add sliced potatoes and carrots, mixing well with the vegetables.

Season with paprika, salt, black pepper, and bay leaves.

Pour in enough water to cover the vegetables and bring to a simmer.

Arrange fish fillets on top of the vegetable mixture.

Drizzle with lemon juice and sprinkle with chopped parsley.

Cover the skillet with foil and bake for 25-30 minutes until the fish is cooked through and flakes easily.

Remove from oven and let rest for 5 minutes before serving.

Cooking Techniques

Spice Level:

Allergens