Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Finely dice 1 medium red onion, 1 medium red bell pepper, and 3 garlic cloves to prepare the 'refrito'.

2. 2

   Heat 2 tablespoons of achiote oil in a large pot or Dutch oven over medium heat, then sauté the diced red onion, red bell pepper, and garlic until softened, about 8 minutes.

3. 3

   Add 2 chopped medium tomatoes, 1 teaspoon of cumin, and 0.5 teaspoon of dried oregano to the pot, simmering for 5 minutes until the tomatoes begin to break down.

4. 4

   Incorporate 1 to 2 finely minced chipotle peppers in adobo, along with 2 cups of fish broth and 2 tablespoons of fresh lime juice, bringing the mixture to a gentle simmer.

5. 5

   Peel and cut 2 medium green plantains into 1-inch thick rounds, then carefully add them to the simmering sauce, ensuring they are submerged.

6. 6

   Gently place 600 grams of white fish fillets, seasoned with 1 teaspoon of salt and 0.5 teaspoon of black pepper, into the pot, ensuring the fish is mostly covered by the sauce.

7. 7

   Cover the pot and allow the stew to simmer for 20 to 25 minutes, or until the fish is cooked through and the plantains are tender.

8. 8

   Stir in 0.25 cup of fresh chopped cilantro just before serving.