Fish Stew in Coconut Sauce (Pescado Guisado en Salsa de Coco)

INGREDIENTS

2 lbs of fresh or previously frozen Cod (or other white flesh fish)

3 cloves garlic (diced or crushed)

1 onion, diced small

½ red pepper, diced small

½ green pepper, diced small

1 small tomato, diced small

4 to 5 green onions (cebollin), diced small

1 cup of coconut milk

Salt, Pepper, and adobo (to taste. The adobo is optional)

Olive Oil

PREPARATION

1. Cut 2 lbs of fish in pieces of about 6-7” long and lightly season it with salt, pepper, adobo, and a little bit of olive oil (don’t salt too much, as the sofrito will also have salt). Let it rest for 10 – 15 minutes.
2. On a medium to large size Sautee pan, add enough olive oil to Sautee 3 cloves of diced garlic, 1 diced onion, ½ diced red pepper, ½ green pepper, 1 diced tomato, and 4-5 green diced onions; add salt and pepper, and cook these vegetables until soft.
3. When the vegetables are soft and creamy, add the coconut milk and let it cook at medium heat for about 4-5 minutes.
4. Add the cod filets and cook them covered for 3 minutes, then uncover them and turn the fish adding some of the sauce on top. Taste the fish and adjust salt as needed, then cook for another 3 minutes (uncovered, if there is too much liquid).