Ñato Fish Sancocho
Recipe category
Country
Region
Source
Fuente: Felipa Castillo Reina
Number of servings
4
Difficulty
Medium
Ingredients
500
gr ñato fish
1
piece(s) plantain
juice of 1 lime
1/2
piece(s) coconut
1
piece(s) medium white onion
1
piece(s) long scallion stalk
1
piece(s) small bell pepper
3
clove(s) garlic
3
piece(s) wild cilantro
1
tsp chopped poleo
3
piece(s) oregano
3
tbsp oil
pinch salt to taste
Directions
- Clean the fish, then rinse with a little hot water and put in a container. Add the lime and after 3 minutes rinse again.
- Chop onion, bell pepper, garlic, wild cilantro, oregano and, adding to the above the teaspoon of poleo, make a hogao.
- Separately, put a pot with enough water and salt to taste on the heat; when boiling add the fish, then the plantain and the hogao.
- While this cooks, squeeze the coconut extracting two milks, one thick and the other watery. Then add the watery coconut milk to the pot with the ingredients and, when boiling, add the thick one.
- Let everything boil for a few minutes, remove and serve hot.