Pusandao – Colombian Fish Stew
I’m a big fan of fish stew and even more so in the fall and winter months. This Colombian recipe is very different from the typical Mexican fish stew as it’s made with coconut milk and simmered with different spices. Coconut milk is a staple in kitchens throughout South America especially when cooking seafood. It adds a rich, nutty flavor to soups and stews with a slight hint of coconut. Delicious!
2 cans unsweetened coconut milk
1 cup water
2 cod fish fillets, raw
1 green plantain, sliced into four pieces
1 cup fully cooked yucca root, cubed
1 cup, yellow potatoes, cubed
1/2 green bell pepper, finely chopped
1/2 red bell pepper, finely chopped
1 small tomato, finely chopped
1 quarter white onion, finely chopped
2 garlic cloves, minced
handful chopped cilantro
salt, pepper, according to taste
Optional: 1 tsp. achiote seasoning (this adds color)
Optional: 2 small pieces of corn
– In a medium pot, heat 1 tbsp. of cooking oil and sauté bell peppers, tomato, onion, and garlic until soft.
– Add achiote seasoning and stir
– Add coconut milk and water
– Add potatoes, plantains, and cover. Cook for 15 minutes on medium until potatoes are soft.
– Add fish fillets and continue to simmer until fish is flaky.
– Add cooked yucca and corn. Stir.
– Add salt and pepper according to taste
– Stir in chopped cilantro
Serve with white rice, avocado, and limes