Recipe Index

Ingredients

• 2 lb 3 oz firm fish fillets, cut into large chunks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 sweet chilies (or 1 sweet bell pepper), chopped
• 3 garlic cloves, minced
• 2 large tomatoes, chopped
• 1 cup water or fish stock
• 2 tablespoons chopped cilantro, plus more to serve
• Salt, to taste
• Black pepper, to taste

Method

1. Season the fish chunks with salt and pepper and set aside.
2. Heat the olive oil in a large, wide pot over medium heat. Add the onion and sweet chilies and cook for 5 minutes, until softened.
3. Add the garlic and cook for 30 seconds. Add the tomatoes and a pinch of salt and cook for 8 to 10 minutes, stirring occasionally, until the tomatoes break down into a thick sauce.
4. Pour in the water or fish stock, stir, and simmer the sauce for 10 minutes to let the flavors blend. Taste and adjust the seasoning.
5. Lay the fish chunks in the sauce in a single layer. Cover and simmer gently for 10 to 12 minutes, spooning sauce over the fish once or twice, until the fish is opaque and flakes easily. Do not stir or the fish will break up.
6. Scatter with the cilantro and serve hot, traditionally with white rice, fried plantain, or tortillas.

Prep: 10 min · Cook: 45 min · Total: 55 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data