How to Prepare the Classic Encocado de Pescado

Encocado de Pescado is a rich, flavorful seafood dish from the coastal region of Ecuador. The meal is made up of fresh fish, mostly covina, marinated in citrus juice, spices and cooked in a vegetable coconut milk sauce.

It’s served with boiled rice, fried plantain or cassava with a slice of lime.

Prep Time 1 hr

Cook Time 30 mins

Rest Time 5 mins

Total Time 1 hr 35 mins

Cooking Method: Cooking

Cuisine: Ecuador

Courses: Dinner, Lunch

Difficulty: Beginner

Servings: 5

Best Season: Suitable throughout the year

Description

Encocado de Pescado is a rich, flavorful seafood dish from the coastal region of Ecuador. The meal is made up of fresh fish, mostly covina, marinated in citrus juice and spices and cooked in a vegetable coconut milk sauce.

Background and Origin

The name "encocado" comes from the Spanish word "coco," which means "coconut," the star ingredient that gives encocado de pescado a creamy flavor.

This creamy meal can be traced to the Afro-Ecuadorian communities along the northern Pacific coast, such as the province of Esmeraldas. It’s believed the recipe has African influence due to the colonial era, evolving in recent times from Spanish and Caribbean influences.

Encocado de pescado speaks of Ecuador’s coastal biodiversity and cultural fusion, telling a story of creativity, community, and survival through generations.

You can enjoy the meal anytime with family and friends.

Ingredients

1 tsp salt
1 tsp paprika
2 limes, juiced
1 Onion, diced
2 Oranges, juiced
2 tbs vegetable oil
1 tsp cumin powder
4 garlic cloves, crushed
14 oz can of coconut milk
2 yellow bell peppers, diced
3 tbs cilantro, finely chopped
1 tsp ground coriander seeds
Fresh shredded coconut, optional
4 Roma tomatoes, chopped
2 lbs of Covina, cut into medium-sized chunks

Instructions

1
How to Cook Encocado de Pescado
1. In a big bowl, combine the juice from the oranges and limes. Crush the garlic cloves and add to the juice. Add one teaspoon of coriander seeds, ground cumin, achiote or paprika and salt to taste. Mix slowly and set it aside.
2. Chop the fish and mix them in the citrus mixture. Cover the bowl and allow the fish to marinate for an hour in the refrigerator.
3. In a big pot, put some oil to heat. Saute the onions for 2 minutes, then add the diced bell peppers. Add the chopped tomatoes at this point and stir. Let it cook for 5 minutes until the juice comes out.
4. Pour in the coconut milk, stir and allow it to boil for 10 minutes.
5. Scoop in the fish marinade and stir slowly. Cover the pot and let it simmer on low heat for 20 minutes.
6. Serve alongside boiled rice and fried plantain.
Video credit: Kevin All Over–YouTube

Note

Tips for Preapring Encocado de Pescado

The most common fish used in the recipe is Covina, a highly prized, wild-caught fish sought in all of South America. You can use halibut, too.
In the absence of fish, shrimp is your best bet!
You can use achiote powder if you don’t have paprika
Use any other color of bell peppers as desired.

Encocado de Pescado is a soul-warming, coconut-infused seafood stew that beautifully represents Ecuador’s coastal cuisine. Originating from the Afro-Ecuadorian communities and infused with tropical flavors, it’s a dish that captures the heart of a region where food, culture, and history are deeply intertwined.

Keywords: Encocado de Pescado

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