Stewed Fish (Creole Fricassee) Recipe Base on the Classic Cuban Pescado Guisado (Enchilado)

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu offers a plant-based option, while canned tuna is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often more affordable.

green olives

🥗Healthier: capers

💰Cheaper: black olives

Capers provide a similar briny flavor, while black olives are generally less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is a lighter option, and water with seasoning is cost-effective.

Rest fish on a rack and season with salt, black pepper, and a little bit of paprika; let it rest for about 5 minutes.

Place the fish on an oven-safe skillet.

Melt some butter in a separate skillet and season with a little garlic; cook for about 1-2 minutes.

Pour the garlic butter over the fish, ensuring no garlic remains on top; brush the entire surface with about 1 tablespoon of butter.

Add more butter and oil to the skillet; once hot, add diced bell peppers and onions.

Cook for about 4-5 minutes until softened; add cumin, black pepper, and salt, stirring as the mixture dries up.

Add minced garlic and cook for about 1 minute; then add diced tomatoes, tomato sauce, and beer to the skillet.

Broil the fish for 5-6 minutes or until it gets color on top.

Stir the sauce, check for seasoning, and add sugar if needed.

Add a tablespoon of Worcestershire sauce (optional) and a tablespoon of hot sauce to the sauce.

Add the fish to the sauce, ensuring it's submerged; cover and cook for another 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens