How to Cook Fish in Coconut Sauce from Ecuador - Pescado Encocado

In a large bowl, add the juice from 2 oranges and the juice from 2 limes.

Add 4 cloves of garlic, 1 teaspoon of ground coriander seed, 1 teaspoon of ground cumin, 1 teaspoon of ground annatto (achiote), and 1/4 teaspoon of salt to the bowl.

Stir everything together to combine the marinade.

Cut 2 pounds of white fish (halibut) into bite-sized pieces and mix it into the marinade until well coated.

Cover the bowl with plastic wrap and refrigerate for 1 hour to marinate.

In a large pot, heat vegetable oil over medium-high heat.

Add sliced yellow onion and stir to soften.

Add 2 bell peppers (yellow and orange) and stir to combine.

After 5-6 minutes, add 4 small tomatoes (or Roma tomatoes) and cook until everything is melded together.

Add 13.5 ounces of coconut milk to the pot and mix well, then let it simmer for 10 minutes.

After marinating, add the fish along with the marinade into the pot and stir gently.

Cover the pot partially and let it cook for 20-25 minutes.

Equipment Needed

Dietary

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