Encocado de Pescado

Ingredients

• 1.5 lb firm white fish (halibut, snapper, or cod), cut into chunks
• juice of 2 limes
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• salt, to taste
• 2 tbsp oil
• 1 onion, diced
• 1 red bell pepper, diced
• 2 tomatoes, diced
• 1/2 cup chopped cilantro
• 1 tsp achiote powder (optional)
• 1 can (14 oz) coconut milk
• rice, to serve

Before you cook

• Cut the fish into chunks.
• Marinate the fish in lime juice, garlic, cumin, paprika, and salt for at least 30 minutes.
• Dice the onion, bell pepper, and tomatoes.

Steps

1. Heat the oil in a large pot over medium heat.
2. Add the onion and bell pepper and cook until softened, about 5 minutes.
3. Add the tomatoes and cook until they break down, about 5 minutes.
4. Stir in half the cilantro and the achiote powder.
5. Pour in the coconut milk and bring to a gentle simmer.
6. Lower the marinated fish into the sauce.
7. Simmer until the fish is just cooked through, about 8 minutes.
8. Taste and adjust the salt.
9. Sprinkle the remaining cilantro over the top.
10. Serve hot over white rice.