Pescado Encocado: Savor the Flavors of Ecuadorian Fish in Creamy Coconut Sauce
Pescado Encocado – a true culinary gem found throughout Ecuador’s vibrant coastal regions, particularly in the north. This exquisite dish features succulent chunks of tender white fish, lovingly simmered in a rich, generous sauce of creamy coconut milk, brightened with fresh tomatoes, vibrant peppers, sweet onions, and a hint of zesty citrus juices. It’s a remarkably delicious and wholesome way to elevate your fish consumption, offering a taste of authentic Ecuadorian gastronomy.
This month, our culinary journey for the Eat the World Recipe Challenge takes us on an exciting adventure to South America, specifically to the heart of the equator. We explore Ecuador, a captivating coastal nation nestled between Colombia and Peru in the continent’s vibrant northwest corner. Despite being one of South America’s smaller countries, Ecuador boasts an incredibly diverse geography and an equally rich and varied culinary landscape. The country is broadly divided into four distinct geographical areas: the sun-drenched coastal region, the majestic Andean highlands, the lush Amazon jungle, and the iconic Galapagos Islands. Each of these regions proudly presents its unique style of cooking and a dazzling array of local specialties.
Across Ecuador, you’ll discover a common thread of hearty, flavorful cuisine, generously featuring meats or fish, accompanied by staples like rice, potatoes, and a bounty of fresh fruits. This gastronomic tapestry reflects the country’s agricultural wealth and cultural heritage.
- Along the **Ecuadorian Coast**, seafood reigns supreme. Dishes heavily feature an abundance of fresh fish and shellfish, with popular choices including refreshing ceviches (marinated raw seafood) and rich encocadoes (dishes cooked in a creamy coconut milk sauce). Coastal meals are typically served with starchy accompaniments such as fluffy rice, comforting potatoes, or sweet fried plantains. The lower altitudes also provide a vast selection of tropical fruits, offering a refreshing counterpoint to the savory main courses.
- The **Mountainous Highlands** offer a cuisine that is robust and warming, perfectly suited to its cooler climate. Here, you’ll find succulent roasted meats or hearty stews prepared with pork, chicken, beef, or even guinea pig (cuy), a traditional delicacy. These dishes are often served alongside rice, various corn preparations, or an array of potato varieties. Hearty soups and stews, often packed with vegetables and legumes, are a comforting staple in this region.
- Journeying into the **Amazon Regions**, the versatile yuca (cassava) forms a cornerstone of the diet. This starchy root vegetable is creatively prepared in numerous ways, from fried to boiled, mashed, or incorporated into stews. The jungle also provides an abundant variety of exotic tropical fruits, which are an integral and refreshing part of the local cuisine.
- The remote **Galapagos Islands**, situated approximately 1,000 miles off Ecuador’s coast, boast a cuisine where seafood is, understandably, paramount. Outstanding ceviche is king here, showcasing the freshest catches of the day. This rich seafood bounty is complemented by a wide assortment of indigenous tropical fruits, adding a sweet and tangy dimension to the island’s unique culinary offerings.
Potatoes, rice, corn, and plantains are universally enjoyed staples across all regions of Ecuador, along with an impressive array of tropical fruits. While Ecuadorian food is generally not known for being overly spicy, it’s common to find a bottle of local hot sauce on every dining table, allowing diners to customize their preferred level of heat. Ecuadorians typically enjoy a substantial three-course main meal at lunch. This usually begins with a nourishing soup, followed by a main course of meat or fish accompanied by a starchy side dish, and concludes with a delightful dessert and coffee. Dinner, in contrast, tends to be a lighter affair.
Pescado Encocado: A Delicious and Traditional Ecuadorian Coastal Delight
The vibrant and exciting gastronomy of Ecuador’s coastal region immediately captured my attention. As someone always seeking delicious and healthy ways to incorporate more fish into my diet, this Pescado Encocado recipe quickly became a favorite. The dish is a triumph, featuring generously cut, tender white fish pieces delicately “swimming” in a luxurious sea of creamy, aromatic coconut milk sauce. This sauce is meticulously seasoned with a medley of flavorful spices, brightened by fresh citrus notes, and enriched with finely diced vegetables, creating a symphony of tastes and textures. The sauce’s distinctive warm red hue comes from achiote (annatto) powder, a mild spice derived from the seeds of an evergreen shrub, primarily valued for its natural coloring properties. If achiote is unavailable, sweet paprika makes an excellent and readily accessible substitute, providing a similar visual appeal and a subtle sweetness.
While corvina, a type of sea bass, is the traditional fish of choice for Pescado Encocado in Ecuador, the recipe is incredibly versatile. Any firm-fleshed white fish will yield equally delicious results. Excellent alternatives include cod, haddock, snapper, other varieties of sea bass, or tilapia, all of which hold up well to the rich coconut sauce without falling apart. The key is to select fresh, high-quality fillets.
To enhance the dish’s vibrant flavors and add a delightful textural contrast, a generous sprinkle of freshly chopped cilantro and a dusting of grated fresh (or dried) unsweetened coconut over the finished plate are highly recommended. These garnishes not only add visual appeal but also introduce fresh, herbaceous notes and a subtle sweetness that complements the creamy sauce. Pescado Encocado is inherently mild, but for those who appreciate a kick of heat, it’s easy to customize. Simply add thinly sliced fresh red chili, dried red chili flakes, or a dash of your favorite hot sauce to each individual serving as desired. Traditionally, Pescado Encocado is accompanied by steaming hot rice and sweet, crispy fried plantain slices, which are perfect for soaking up every last drop of the delectable sauce.
So, let’s embark on a delightful armchair journey together, transporting ourselves to the sun-drenched, tropical shores and inviting beaches of Ecuador. Imagine strolling barefoot along the soft sand, the gentle ocean breeze caressing your skin, and stumbling upon a charming, palm-roofed open-air restaurant. Picture yourself pulling up a comfortable chair at a quaint table nestled in the shade, ordering a tall, refreshing fruity drink and, of course, a bountiful plate of this luscious Pescado Encocado, prepared with the freshest catch of the day. Let’s savor every exquisite bite, immersing ourselves in the moment as we watch the sun slowly dip below the horizon, painting the sky with fiery hues, and feel the rhythmic silver waves gently lapping against the shore. It’s an experience that truly nourishes the soul.
I certainly could go for that right now, couldn’t you?
Don’t forget to explore all the other wonderful Ecuadorian dishes prepared by fellow Eat the World members and share your culinary adventures using #eattheworld. Click here to find out how to join this exciting challenge and have fun exploring a new country’s cuisine each month with us!
Here are some other fantastic Ecuadorian recipes from our Eat the World members:
Amy’s Cooking Adventures: Ecuadorian Lentil Stew with Rice (Arroz con Menestra de Lentejas)
Magical Ingredients: Tortillas de Verde
A Day in the Life on the Farm: Fritada de Chancho
Sneha’s Recipe: Come y Bebe (Ecuadorian Fruit Salad)
Pandemonium Noshery: Fritada – Ecuadorian Pork
Kitchen Frau: Pescado Encocado (Fish in Coconut Sauce)
Sugarlovespices: Ecuadorian beef skewers & potato pancakes
Guten Appetit!
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Pescado Encocado – Ecuadorian Fish in Coconut Sauce
Margaret Bose Johnson
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Ingredients
- 2 tablespoons oil
- 1 medium red or white onion finely chopped
- 1 red or yellow sweet bell pepper finely diced (¼-inch/.5cm)
- 4 cloves garlic minced
- 1 teaspoon sweet paprika or achiote powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 2 teaspoons fine sea salt
- ½ teaspoon pepper
- 4 plum (Roma) tomatoes, cored and diced (½-inch/1 cm)
- 1 teaspoon orange zest
- juice of 1 orange ~4 tablespoons
- 1 teaspoon lime zest
- juice of 1 lime ~2 tablespoons
- 1 can (14oz/400ml) full-fat premium coconut milk
- 1½ lbs (700gms) firm-fleshed white fish, skinless & boneless (cod, haddock, snapper, sea bass)
- large handful chopped fresh cilantro
optional, for serving:
- shredded unsweetened coconut fresh or dried
- sliced red chili pepper or dried red chili flakes or set the hot sauce bottle onto the table for diners to use if they wish
serve with:
- cooked rice
- fried plantain slices
Instructions
- Set the rice on to cook.
- Heat the oil in a shallow wide heavy-bottomed pot, braiser, or skillet over medium-high heat. Add the finely diced onion and pepper and cook for 3 to 4 minutes, until lightly cooked but not browned.
- Add the minced garlic, spices, salt, and pepper. Cook for 1 more minute.
- Add the diced tomatoes, orange zest and juice, and lime zest and juice. Cook for 3 to 4 minutes.
- Add the coconut milk and bring the sauce to a boil.
- Cut the fish into large chunks (about 2-inches/5 cm) and add it to the sauce, spreading it out evenly in the pan. Cover the pot and reduce the heat to medium-low. Cook for 5 minutes. Remove the pot from the heat without lifting the lid and let it rest for 5 more minutes. Stir in a handful of chopped fresh cilantro, reserving some for garnish.
- While the encocado is cooking, fry plantain slices in shallow oil til lightly browned on both sides. Set onto paper towels to drain and sprinkle with salt.
- Serve the Pescado Encocado with cooked rice and the fried plantain slices. Sprinkle it with chopped fresh cilantro, shredded coconut, and thinly sliced chili pepper or a pinch of dried chili flakes if you’d like the dish spicier.
- Serves 4.
Notes
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