Ecuadorian Fish Stew (Sudado de Pescado)

Name: Ecuadorian Fish Stew (Sudado de Pescado)
Cuisine: American
Ingredients: Tomato; Green bell pepper; Red onion; Cilantro; cloves Garlic; Green plantain; Salt and pepper; 1 lb boneless fish fillets; 1 teaspoon tomato sauce; Fish bouillon or 1 chicken bouillon cube (such as Maggi or Knorr)

Pamela Jacome Rivera @cook_12112128

Soy de Guayaquil-Ecuador

Ecuadorian Fish Stew (Sudado de Pescado)

Pamela Jacome Rivera @cook_12112128

Soy de Guayaquil-Ecuador

Saved

Ingredients

Tomato
Green bell pepper
Red onion
Cilantro
clovesGarlic
Green plantain
Salt and pepper
1 lbboneless fish fillets
1 teaspoontomato sauce
Fish bouillon or 1 chicken bouillon cube (such as Maggi or Knorr)

Saved

Steps

1

Prepare the fish as you normally do and set aside.
2

Dice the onion, bell pepper, and tomato; set aside.
3

In a skillet with hot oil, add the onion and bell pepper. When the vegetables start to soften, add the finely chopped garlic, cilantro, salt, and pepper.
4

After 10 minutes, add the tomato and fish bouillon (or dissolve the bouillon cube in a glass of water and add it).
5

Separately, slice the plantain into thick rounds and cook in salted water.
6

Next, add the fish fillets to the skillet, check the salt, cover, and cook for about 20 minutes.
7

Once the fish is cooked, add the cooked plantain slices, cook for 5 more minutes, then add 1 teaspoon of tomato sauce and the rest of the chopped cilantro.
8

Serve with avocado slices. Enjoy!