Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 2 large green plantains into 1 cm thick rounds.

2. 2

   Season 600 grams of white fish fillets generously with salt and black pepper.

3. 3

   In a large wide pan, heat 1 tablespoon of dende oil over medium heat, then sauté 1 thinly sliced large onion, 2 minced garlic cloves, 1 thinly sliced red bell pepper, and 1 thinly sliced green bell pepper for 5 minutes until softened.

4. 4

   Add the sliced 1 cm thick plantains to the pan and gently stir, cooking for 3 minutes.

5. 5

   Pour in 400 ml of coconut milk and 100 ml of fish broth, bringing the mixture to a gentle simmer.

6. 6

   Carefully place the seasoned 600 grams of white fish fillets into the simmering liquid, ensuring they are mostly submerged, and poach for 8 to 10 minutes, or until the fish is cooked through and flakes easily.

7. 7

   Stir in 50 ml of lime juice and 30 grams of chopped fresh cilantro.

8. 8

   Drizzle with 1 tablespoon of dende oil just before serving for a richer color and flavor.