Bocachico en zumo de coco — Chocó River Fish Stew with Coconut

Keep the fish cold and portion it Keep the cleaned bocachico refrigerated at 4°C or colder until you are ready to cook. Cut it crosswise into six or more portions, pat the pieces dry and check for visible bones. If the skin is thick, make a few shallow cuts through the skin only. This can help the pieces cook evenly, but it does not remove the fish’s fine bones. Keep raw fish and its utensils away from cooked food; wash your hands, knife and board after handling it.

Season under refrigeration Rub the fish with 45 ml lemon juice, 1 g cumin, 9 g salt and 1 g black pepper. Cover and refrigerate for 30 minutes while you prepare the vegetables. Do not leave fish at room temperature. Lemon adds flavor but does not cook, preserve or make raw fish safe.

Prepare the vegetables and pot Slice 225 g onion, chop 60 g criollo ají and dice 300 g ripe tomatoes. Cut the 225 g cooked green beans into short lengths. Melt 28 g butter in a wide, heavy pot with a close-fitting lid over medium-low heat. A wide base makes it easier to arrange the fish in a single layer later.

Soften the vegetables Add the onion, ají and tomatoes to the butter. Cook gently, stirring often, until softened and glossy, about 8–10 minutes; avoid browning the butter or scorching the tomato. Stir in the cooked green beans and 240 ml water. Simmer until the vegetables are tender, about 10 minutes. If the pot begins to look dry before the beans are tender, add a small splash of hot water.

Add the coconut liquid and fish Stir in 480 ml unsweetened full-fat coconut milk and bring the sauce to a gentle simmer. Taste the broth before adding anything else; it should be savory, lightly tangy and not sharply acidic. Arrange the fish portions in one layer, spoon sauce over them and cover the pot. Keep the heat low enough that the coconut liquid barely bubbles.

Simmer until the fish is safely cooked Cook gently, turning each portion once only if needed, until the flesh is opaque and separates easily and the thickest portion reaches 63°C. Start checking after 10 minutes; the time depends on the thickness and shape of the pieces. Insert a clean instant-read thermometer into the thickest flesh without touching a bone. Avoid a rolling boil, which can break up the fish and split the sauce. Do not use the source’s approximate 30-minute simmer as a safety guarantee; temperature and doneness determine when the fish is ready.

Serve and store safely Serve the fish hot with the coconut vegetables and sauce. Plain rice or boiled yuca makes a useful accompaniment, though the source does not specify measured sides for this dish. Tell diners that bocachico can contain many fine bones; inspect visible areas carefully and help children check each bite. Refrigerate leftovers in shallow containers within 2 hours, use within 3–4 days and reheat thoroughly until steaming hot.