Encocado de chaupiza: Tumaco fish and coconut stew

Prepare the fish and vegetables safely Keep the fish refrigerated until you are ready to cook. Thaw frozen fish in the refrigerator, not on the counter. Cut it into large, even chunks and keep it separate from ready-to-eat foods. Wash your hands, board and knife after handling raw fish. If using tiny whole chaupiza, clean it carefully and check for fine bones before serving; the measured household version uses boneless fillets.

Cook the Pacific refrito Heat the achiote oil in a skillet over medium heat. Add the tomato, onion, scallion, garlic, green pepper and optional chili and herbs. Season with a pinch of the salt, the cumin and some black pepper. Cook for about 10 minutes, stirring often, until the vegetables collapse into a soft, fragrant sauce. Lower the heat if the garlic begins to brown.

Start the plantain and potato in coconut milk Pour the coconut milk into the large pot and add the plantain and potato. Bring it to a gentle simmer over medium heat, stirring carefully so the thick milk does not catch on the bottom. Cook for about 25 minutes, until the pieces are tender when pierced but still hold their shape. Reduce the heat if the sauce boils hard.

Lightly sear the fish While the vegetables simmer, heat the neutral oil in the skillet used for the refrito. Add the fish in a single layer, working in batches if needed. Cook briefly, turning once, until the outside begins to turn opaque; avoid browning it deeply. Return the refrito to the skillet, add the remaining salt and pepper, and cook gently for about 8 to 10 minutes, turning the fish carefully so the chunks stay intact.

Combine and finish covered Transfer the fish and refrito mixture to the coconut pot. Fold it through the plantain and potato without breaking them up. Lower the heat, cover and simmer gently for about 10 minutes. Check the thickest fish piece with a food thermometer: finfish should reach 63°C. The flesh should also be opaque and separate easily with a fork.

Adjust the sauce and seasoning The coconut sauce should coat the fish and vegetables rather than sit as a thin broth. If it becomes too thick before the potatoes are tender, add a splash of hot water. If it is loose at the end, uncover and simmer briefly over low heat. Taste and adjust the salt and pepper. Handle the fish gently when stirring.

Serve hot Spoon the fish, plantain, potato and coconut sauce into warm bowls. Serve promptly, with plain rice if you want a more substantial meal. Keep any rice separate so the creamy encocado remains easy to portion.

Cool and store leftovers promptly Transfer leftovers to shallow covered containers and refrigerate within 2 hours, or within 1 hour when the room is above 32°C. Use within 3 to 4 days. Reheat throughout to 74°C, adding a little water if the coconut sauce has thickened. Keep raw fish and its utensils separate from the cooked stew and serving tools.