Ecuadorian Fish Stew

🛒 Ingredients

• White fish fillets 150 g · 150 kcal
• Potato 100 g · 77 kcal
• Red onion 75 g · 30 kcal
• Tomato 113 g · 20 kcal
• Green bell pepper 50 g · 10 kcal
• Garlic 5 g · 8 kcal
• Cilantro 5 g · 1 kcal
• Achiote oil 7 g · 60 kcal
• Lime juice 20 g · 5 kcal
• Fish broth 60 g · 5 kcal
• Cumin powder 1 g · 0 kcal

👨‍🍳 Instructions

1. Season the white fish fillets generously with salt, black pepper, and fresh lime juice; set them aside to marinate slightly.
2. In a large pot or Dutch oven, heat the achiote oil over medium heat, then add the sliced red onions, bell peppers, and minced garlic. Sauté them until softened and aromatic, which usually takes about 5-7 minutes.
3. Add the diced tomatoes and ground cumin to the pot, cooking for another 5 minutes until the tomatoes begin to break down slightly and form a rich sauce.
4. Arrange the potato slices evenly over the vegetable mixture in the pot, then carefully place the seasoned fish fillets on top of the potatoes.
5. Pour in the fish broth, ensuring the fish is partially submerged; bring the mixture to a gentle simmer.
6. Cover the pot and cook for 15-20 minutes, or until the fish is cooked through, flaky, and the potatoes are tender.
7. Gently stir in the fresh chopped cilantro; taste the stew and adjust seasoning (salt and pepper) as needed before serving.
8. Serve the Sudado de Pescado Ecuatoriano immediately, garnished with extra fresh cilantro and lime wedges on the side, often accompanied by white rice.