Encocado di pesce

Ingredienti

• 2 garlic cloves, crushed
• juice of 1 lime
• 2 x 300g packs cod fillets, cut into 3cm chunks
• 1 tbsp sunflower oil
• 1/2 red onion, diced
• 1 red pepper, diced
• 1 tomato, diced
• 1 tsp ground cumin
• 1 tsp paprika
• 250 ml coconut milk
• 250 ml fresh fish stock* (or made using 1 stock pot)
• 2 tsp peanut butter
• 250 g long grain white rice, rinsed
• handful of fresh coriander leaves
• fried plantain (optional)

Preparazione

1. 1

   Combine the garlic and lime juice in a large non-metallic bowl with some salt and black pepper. Add the fish and gently toss to coat. Set aside to marinate for 15 minutes.

2. 2

   Meanwhile, cook the rice in boiling water according to pack instructions. Drain, return to the pan and cover with a lid to keep warm until ready to serve.

3. 3

   Heat the oil in a sauté pan over a medium heat and cook the onion, pepper and tomato for 5-7 minutes until softened. Add the spices and cook, stirring, for 2 minutes. Stir in the coconut milk, stock and peanut butter; simmer for 5 minutes.

4. 4

   Gently add the fish and simmer for 10 minutes, or until the fish is cooked through and tender. Season to taste.

5. 5

   Divide the rice among bowls, spoon over the fish stew and scatter with coriander. Serve with fried plantain, if you like. *Check your stock is gluten-free, if required.