Colombian Fish Stew with Chayote, Coconut and Cilantro Rice

Instructions

1. 1

   1. In a bowl, marinate the fish fillets with the lime juice, 2 crushed garlic cloves, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let rest for 15 minutes in the refrigerator.

2. 2

   2. For the cilantro rice, blend half of the cilantro with 1/2 cup water (120 ml). Heat 1 tablespoon oil in a pot over medium heat, add half of the scallions, and sauté for 2 minutes. Stir in the rice and toast for 1 minute. Add the cilantro mixture, the remaining water for the rice, 1/2 teaspoon salt, and bring to a boil. Cover, lower the heat, and cook for 15 to 18 minutes, until tender. Keep covered and reserve.

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   3. In a wide casserole or deep skillet, heat the remaining tablespoon of oil over medium heat. Add the white onion, the remaining scallions, the 2 chopped garlic cloves, and the bell pepper. Sauté for 4 minutes until softened.

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   4. Add the tomato, annatto, the remaining 1/2 teaspoon cumin, 1/2 teaspoon salt, and the rest of the black pepper. Cook for 6 to 8 minutes, stirring, until you have a thick, fragrant hogao.

5. 5

   5. Add the chayote, yellow potatoes, and the water or broth. Cover and cook over medium heat for 12 minutes so the vegetables begin to soften.

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   6. Pour in the coconut milk and stir gently. Cook 5 more minutes over medium-low heat so the sauce comes together.

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   7. Arrange the fish fillets over the stew, spooning some sauce and vegetables over them. Cover and cook over low heat for 8 to 10 minutes, until the fish is opaque and flakes easily. If you prefer to finish it in the oven, use an oven-safe casserole and bake covered at 350 °F / 175 °C for 10 minutes.

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   8. Roughly chop the remaining cilantro and add it to the stew during the last minute of cooking. Adjust salt if needed.

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   9. Serve the stew hot with plenty of coconut sauce, chayote, and potatoes, alongside the cilantro rice.