Encocado (Fish Stew with Coconut Sauce)

Ingredients

For the fish:

• 2½ pounds of fresh fish filets cut into medium-sized pieces (Rosi uses tilapia in the US)
• ¼ cup of lime juice from about 2 limes
• 1 garlic clove, crushed
• Juice of 2 oranges
• Salt, pepper, and cumin to taste

For the encocado:

• 1 red onion (paiteña onion), chopped
• 1 stalk of green onion (cebolla blanca larga), sliced
• ½ green bell pepper, chopped
• 1 garlic clove, crushed
• 2 ripe tomatoes, chopped
• 2 tablespoons of achiote annatto-infused oil
• Salt, pepper, and cumin to taste
• 1 can of coconut milk
• Cilantro

To accompany the dish:

• Rice
• Fried patacones (green plantain slices)

Instructions

1. 1
   Place the lime juice, orange juice, crushed garlic, and salt in a small bowl. Mix well to prepare the fish marinade. Optional: add ground cumin, paprika, and ground cilantro seeds to taste.
2. 2
   Put the fish pieces in a container and cover them with the marinade. If you have time, let it marinate in the refrigerator for 1 hour.
3. 3
   Heat the achiote oil to prepare a sauté or sofrito. Add the chopped onions, garlic, tomatoes, peppers, and salt, and cook over medium heat for 5 minutes.
4. 4
   Add the coconut milk to the sauté. Mix well and cook for 10 minutes.
5. 5
   Add the fish pieces, partially cover, and let cook over low heat for about 10-20 minutes. The exact time depends on the thickness of the fish. For the tilapia, Rosi only leaves it for 10 minutes. She sometimes adds a sprig of cilantro while it cooks and then takes it out when it's done.
6. 6
   Sprinkle with chopped cilantro. Serve with rice and fried ripe plantains.