PESCADO ENCEBOLLADO

fresh fish

🥗Healthier: tofu

💰Cheaper: canned fish

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

yuca

🥗Healthier: sweet potatoes

💰Cheaper: potatoes

Sweet potatoes offer similar texture with added nutrients, while potatoes are often more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has similar health benefits, while vegetable oil is typically less expensive.

hot sauce

🥗Healthier: salsa verde

💰Cheaper: chili flakes

Salsa verde adds flavor without extra calories, while chili flakes are a cost-effective spice.

Prepare a sofrito by sautéing 1 large onion sliced into julienne, 1/2 red bell pepper sliced, and 3 cloves of minced garlic until golden and soft.

Add approximately 100 ml of tomato sauce to the sofrito, adjusting to taste if necessary.

Incorporate a bay leaf, a splash of vinegar, a splash of white wine, paprika, and thyme into the mixture, stirring well.

Realize that more tomato sauce is needed and add it until the total is about 100 ml, ensuring the mixture is well combined.

Add 500 g of fish (fogonero, gallo, lenguado, or merluza) to the pot, being careful as the fish is fragile and can break apart easily.

Generously season the fish with salt, as no salt has been added previously.

Pour in enough water to almost cover the fish, then cover the pot and let it simmer for about 15 minutes.

After 15 minutes, the dish is ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens