Bocachico en Zumo de Coco (Bocachico in Coconut Milk)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
60 minutes
Number of servings
8
Difficulty
Easy
Ingredients
1500
gr (1 1/2 kg) bocachico (Colombian river fish), cut into pieces
2
cup(s) coconut milk (first extraction)
1
cup(s) water
3
tbsp lemon juice
250
gr squash, peeled and chopped
250
gr green beans, cooked and chopped
250
gr white onions, peeled and chopped
4
piece(s) ají criollo (Colombian peppers), chopped
2
piece(s) ripe tomatoes, peeled and chopped
2
tbsp butter
1/4
tsp cumin
salt and pepper to taste
Directions
- Rub the fish with lemon, cumin, salt and pepper.
- Let rest for 30 minutes.
- Sauté the vegetables (green beans, pumpkin, tomatoes, onions and peppers) in the butter stirring a little, add the cup of water and let cook until soft (about 20 minutes approximately).
- Add the fish and coconut milk, cover and let cook on low heat for 30 minutes.
- Cabrito envuelto sinú, CórdoBa