PESCADO TAPADO/recetas para toda ocasion

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

fish

🥗Healthier: chicken

💰Cheaper: canned tuna

Canned tuna is more affordable and has a similar texture.

plantains

🥗Healthier: sweet potatoes

💰Cheaper: regular potatoes

Sweet potatoes provide a similar sweetness.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective substitute.

Add a generous amount of salt all over the bocachicos.

Let the salted fish rest for 15-20 minutes to absorb the flavor.

In a large pot, place a bed of washed bijado leaves (or banana leaves).

Add chunks of yuca on top of the leaves, to taste.

Place whole ripe plantains on top of the yuca.

Add sliced carrots, green bell pepper, white onion, celery sticks, sliced ripe tomatoes, and chopped green onions on top of the plantains.

Sprinkle a tablespoon of salt over the vegetables and yuca to enhance their flavor.

Place the bocachicos on top of the vegetables.

Add another layer of the same vegetables on top of the fish.

Sprinkle freshly ground black pepper over everything, to taste.

Add 1 liter of water to the pot, adjusting based on the amount being prepared.

Cover the pot with more bijado leaves to trap the steam.

Cook on high heat for at least 20 minutes.

Check the doneness of the fish and yuca after 20 minutes; they should be perfectly cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary