Ingredients for servings:

corvina

1½ to 2 pounds

Corvina steaks (2 large), or other firm, white fish

garlic paste

1 tablespoon

Plus ½ teaspoon garlic paste 

salt

¼ teaspoon

Salt

oil

2 tablespoons

Oil

onion

¼ cup

Diced onion

red_pepper

¼ cup

Grated red bell pepper

chicken cubes

½

Fish bouillon cube

azafran

1 teaspoon

Color* or Sazón Goya with Saffron

leche de coco1

2½ cups

Coconut milk (freshly made or canned)

harina

2 tablespoons

Flour

verdes1

½

Green plantain, peeled, quartered lengthwise and into 2-inch-long pieces

white rice

Cooked white rice, for serving

  1. 1½ to 2 pounds corvina steaks (2 large), or other firm, white fish

  2. 1 tablespoon plus ½ teaspoon garlic paste

  3. ¼ teaspoon salt

  4. 2 tablespoons oil

  5. ¼ cup diced onion

  6. ¼ cup grated red bell pepper

  7. ½ fish bouillon cube

  8. 1 teaspoon color* or Sazón Goya with Saffron

  9. 2½ cups coconut milk (freshly made or canned)

  10. 2 tablespoons flour

  11. ½ green plantain, peeled, quartered lengthwise and into 2-inch-long pieces

  12. Cooked white rice, for serving


Instructions:

  1. Rub the ½ teaspoon of garlic paste and ¼ teaspoon of salt into the fish steaks. Set aside in the refrigerator for 15 to 30 minutes.

    fish etouffe
  2. In a large, deep sauté pan over medium heat, place the oil. Add the onion, red pepper, garlic, bouillon cube, salt, pepper, and color, and sauté for 5 minutes.

    fish etouffe1
  3. Mix the coconut milk and the flour to a smooth consistency. Next add the coconut milk mixture and plantains to the pan and simmer for 15 to 20 minutes. The plantains will be almost done; if you test them they will feel tender almost to the center.

    fish etouffe2
  4. Add the fish steaks and simmer for 5 minutes more. To serve remove the plantains from the sauce and divide them between 2 plates. Transfer each fish steak carefully to the platter. Cover with the sauce and enjoy. You can serve this with white rice on the side.

    fish etouffe3





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Hi, I'm Chef Pachi

Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition

...& the Science of Food

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