Viche de Pescado IRRESISTIBLE | KWA

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.

Cut the fish fillet into pieces about 5 cm in size and season with salt and pepper. Reserve in the refrigerator.

Heat a pot and add achiote, followed by chopped garlic to release its flavor.

Add chopped red onion and green bell pepper to the pot, cooking over medium heat.

Season the vegetables with salt, pepper, cumin, and dried oregano, mixing well.

Separate a portion of the sautéed mixture for later use in green plantain balls.

Add diced zapallo (squash) to the pot and sauté to enhance its flavor.

Blend the peanuts with water to create a mixture, which will be added to the sautéed vegetables.

Pour in hot water to the pot, filling it a little over halfway, and add cilantro stems for aroma.

Add yuca, purple sweet potato, carrot, and corn to the pot, cooking for about 20 minutes.

Grate the green plantains finely to create a dough for the balls, incorporating the reserved sautéed mixture and some broth for softness.

Form small balls from the plantain mixture and slice the ripe plantain for cooking.

After 20 minutes, add the green plantain balls and sliced ripe plantain to the pot, cooking for another 15 minutes.

Add the previously seasoned fish to the pot, cooking for 10 to 15 minutes until fully cooked.

Add chopped vegetables that were pre-cooked and finish with a generous amount of chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens