Ajicero (Fish Stew with Ají Peppers)
Recipe category
Country
Region
Source
Fuentes: Recetas de Comida Colombiana (página web) y Carlos Enrique “Toto” Sánchez Ramos
Number of servings
8
Difficulty
Medium
Ingredients
1000
gr scaled fish (bocón, palometa, cachama or sapuara)
3
piece(s) large ají peppers
3
clove(s) garlic, finely chopped
1
tbsp chopped cilantro
pinch salt to taste
Directions
- Clean the fish thoroughly and cut it into large pieces.
- Bring a pot with enough water, garlic, and salt to taste to a boil. When the water boils, add the fish and let it cook until tender.
- Add the ají peppers and continue cooking for 15 more minutes.
- Remove the ajicero from the stove. Serve hot, accompanied by mañoco (toasted cassava flour) and casabe (cassava flatbread), and sprinkled with chopped cilantro.