Creole Fish Fricassee with Light Coconut Sauce and Toasted Garlic Rice

Name: Creole Fish Fricassee with Light Coconut Sauce and Toasted Garlic Rice
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb firm white fish fillet; 1/2 cup orange juice; 2 tbsp lime juice; 6 cloves garlic; 1 tsp dried oregano; 1 tsp ground cumin; 1 1/2 tsp salt; 1/2 tsp black pepper; 3 tbsp olive oil; 1 1/4 cups white onion; 1 cup green bell pepper; 1 cup crushed tomato; 2 tbsp tomato paste; 1/3 cup green olives; 1 bay leaf; 2/3 cup coconut milk; 3/4 cup water; 1/4 cup fresh cilantro; 1 2/3 cups long-grain white rice; 3 cups water; 3 cloves garlic; 1 tbsp olive oil; 1/2 tsp salt

An original Cuban-style fricassee featuring chunks of white fish marinated in citrus, simmered in a creole sauce of tomato, bell pepper, olives, and a touch of coconut milk, served with toasted garlic rice. It keeps traditional Cuban flavors with a fresh, homemade twist.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g firm white fish fillet (mero, pargo, bacalao fresh or halibut, cut en trozos large)
120 ml orange juice (freshly squeezed)
30 ml lime juice (fresh)
18 g garlic (chopped; divided)
2 g dried oregano
2 g ground cumin (divided)
8 g salt (or to taste, divided)
2 g black pepper (divided)
45 ml olive oil (divided)
180 g white onion (in strips finas)
120 g green bell pepper (in strips finas)
240 g crushed tomato
30 g tomato paste
60 g green olives (sliced)
1 unit bay leaf
160 ml coconut milk (without sugar)
180 ml water (for the sauce)
12 g fresh cilantro (chopped)
320 g long-grain white rice
720 ml water (for the arroz)
9 g garlic (chopped fino, for the arroz)
15 ml olive oil (for the arroz)
3 g salt (for the arroz)

Nutrition facts

per serving

531 kcal

Calories

35 g

Protein

45 g

Carbs

22 g

Fat

3 g

Fiber

42 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Fish

Instructions

1
1. In a large bowl, combine the orange juice, lime juice, 6 chopped garlic cloves, oregano, 1/2 teaspoon cumin, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil. Add the white fish pieces and marinate for 15 minutes in the refrigerator.
2
2. Meanwhile, rinse the long-grain white rice until the water runs almost clear. Set aside.
3
3. For the rice, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the 3 chopped garlic cloves for the rice and cook for 30 to 45 seconds, until fragrant but not overly browned.
4
4. Stir in the rice and cook for 2 minutes to lightly toast it with the garlic. Add 3 cups water and 1/2 teaspoon salt. Once it boils, reduce the heat to low, cover, and cook for 18 minutes. Remove from the heat and let it rest for 5 minutes before fluffing with a fork.
5
5. For the fricassee, heat the remaining 2 tablespoons olive oil in a deep skillet or wide pot over medium heat. Add the white onion and green bell pepper. Cook for 6 to 8 minutes, stirring, until softened.
6
6. Add the crushed tomato, tomato paste, green olives, bay leaf, the remaining 1/2 teaspoon cumin, the remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon black pepper, and 3/4 cup water. Cook over medium-low heat for 8 minutes, until the sauce thickens slightly.
7
7. Pour the coconut milk into the sauce and stir well. Cook for 2 more minutes over low heat to blend the flavors.
8
8. Gently add the fish along with all of its citrus marinade. Cover partially and cook over low heat for 8 to 10 minutes, until the fish is opaque and flakes easily. The internal temperature of the fish should reach 145°F and 63°C.
9
9. Remove the bay leaf and adjust the salt if needed. Add the chopped fresh cilantro and stir gently so the fish does not break apart too much.
10
10. Serve the hot creole fish fricassee over the toasted garlic rice.
11
11. If you want to keep the dish warm before serving, cover it and place it in a 200°F and 95°C oven for up to 10 minutes so it does not dry out.

Chef tips

Use a firm fish so it holds its shape in the sauce. Do not boil vigorously after adding the fish; a gentle simmer gives the best texture. The coconut note should stay subtle, not overpowering.

Substitutions

You can replace the white fish with shrimp for a seafood version, reducing the cooking time to 4 to 5 minutes. Cilantro can be swapped for parsley, and white rice can be replaced with jasmine rice if you prefer a more aromatic texture.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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