Recipe

Pisto de pescado

Name: Pisto de pescado
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 6 white fish fillets; 6 cloves of garlic; 1 onion; ½ cup tomato sauce; ½ cup dry wine; ½ red bell pepper; ½ green bell pepper (or chili, if you want it spicy); Olive oil; Salt and pepper, to taste

Cuban-style fish pisto: shredded white fillets in a sofrito of garlic, onion, peppers, dry wine, and tomato. Ready in 25 minutes.

CiberCubaFebruary 12, 2019

CiberCuba

Preparation10 min
Cooking15 min
Total time25 min
Servings6 servings
DifficultyEasy

Fish pisto is a delicious recipe very common in Cuban cuisine. In some regions of the country, it is also known as aporreado de pescado. Enjoy!

Method

Cut the vegetables into small cubes, no larger than half a centimeter.
Heat olive oil in a skillet and add the crushed garlic.
When the garlic begins to brown, add the peppers and onion.
When the vegetables have released their juices, incorporate the fish fillets and dry wine. Cook over low heat for about 5 minutes.
Add the tomato sauce and shred the fillets with a wooden spoon.
Adjust the salt and pepper to your taste and let the sauce reduce to your preferred consistency.

Tips and variations

Pisto is a traditional dish from Spanish cuisine consisting of a sauté of various vegetables. The recipe spread throughout Latin America, and today its composition varies by region, although it always includes tomato and peppers.

In Cuba, we usually eat fish pisto. It is an economical recipe that allows you to use the flesh from the head, spine, and tails, although it can also be made with fillets, as in this version.

It differs from enchilado de pescado because the latter includes chilies and is usually made with cubes of fish added at the end of the vegetable cooking process so they do not shred, as happens in pisto or aporreado.

If you replace the green pepper with chili, you will actually have an enchilado. Be careful with the spiciness: it is not a common ingredient in our cuisine and may be uncomfortable for some diners.