Recipe

Enchilado de pescado

Name: Enchilado de pescado
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 500 g white fish, cleaned and cut into cubes; 3 small hot peppers (chilies or guindillas); 2 teaspoons grated ginger; 2 tomatoes; 4 cloves garlic; 5 fresh basil leaves; ½ teaspoon dried parsley; 3 tablespoons lemon juice; 3 tablespoons oil; ½ cup tomato sauce; ½ red onion; ½ green sweet pepper; ½ cup wheat flour; Salt, to taste; Pepper, to taste; Oil for frying; White rice, to serve

Floured and fried white fish cubes cooked in a tomato sauce with hot peppers, ginger, and basil. Ideal with white rice.

CiberCubaMay 1, 2010

CiberCuba

Preparation20 min
Cooking25 min
Total time45 min
Servings4 servings
DifficultyEasy

Enchilado de pescado is a very common seafood dish in Cuba. It differs from pisto de pescado in that the latter uses shredded fish and sweet peppers, while enchilado is made with fish cubes and hot peppers, or with a combination of sweet peppers and hot sauces.

It is a delicious recipe, but if you make it at home, pay attention to the level of spiciness.

Method

Wash and drain the fish. Season with salt and pepper and add the lemon juice. Let it marinate in this mixture while you prepare the other ingredients.
Cut the onion and peppers into julienne strips, and the tomatoes into small cubes.
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In the mortar, place the garlic, parsley, and basil leaves. Crush them well and set aside the mash.
Put the flour in a plastic bag or in a container with a lid and add the drained fish from the marinade. Close tightly and shake gently so that the fish is coated in flour.
Remove excess flour from each cube and fry them in hot oil for 2 minutes, making sure they are golden on all sides. Remove them, let them drain on absorbent paper, and set aside.
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In a pot, heat the 3 tablespoons of oil over low heat. Add the garlic and basil mash and stir so that it browns evenly.
When the garlic turns golden, add the onion, tomatoes, peppers, and ginger. Stir well to integrate everything.
As soon as the vegetables begin to release their juices, add the tomato sauce.
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Cover the pot and let the sauce simmer over low heat for 5 minutes.
Add the fried fish cubes and cover them with the sauce, without stirring so they do not break. Cook over low heat for 3 minutes.
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Turn off the heat and let the covered pot rest for about 10 minutes.
Serve the enchilado de pescado with white rice. Enjoy!
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