Name: Pescado guisado — Colombian fish stew in coconut sauce
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Colombian
Ingredients: 900 g (about 2 lb) inspected boneless white-fish fillets, such as sea bass, red snapper, sábalo, corvina or hake, cut into 4 portions; 1 tbsp (15 ml) fresh lemon juice; 3 g fine salt, divided; 1 g ground black pepper, divided; 4 tbsp (32 g) all-purpose wheat flour; 3 tbsp (45 ml) neutral oil for browning the fish; 1 cup (150 g) yellow onion, finely chopped; 2 cloves (6 g) garlic, finely chopped; 2 sweet chiles (about 30 g), finely chopped; 1/2 cup (75 g) red bell pepper, finely chopped; 2 ripe tomatoes (about 300 g), peeled, seeded and chopped; 2 cups (480 ml) unsweetened coconut milk; 1/2 cup (120 ml) whole milk or cream; 5 tbsp (75 ml) neutral oil; Remaining 3 g salt and 1 g black pepper, or to taste; 4 patacón pisao, optional; not included in the nutrition estimate

Wide view of Colombian Caribbean fish stew in coconut sauce with patacón pisao on the side.

Region Atlántico, on Colombia’s Caribbean coast

Category White fish gently stewed in coconut criolla sauce

Yield 4 servings

Prep time 25 minutes

Active time About 25 minutes

Ingredients ↓

Overview

Pescado guisado — Colombian fish stew in coconut sauce

A measured home version from Atlántico

This Caribbean Colombian stew pairs four pieces of white fish with a criolla sauce enriched by coconut milk. Onion, garlic, sweet chile, red pepper and tomato form the base; a little milk or cream softens the coconut. The fish is lightly browned in flour, then finished gently in the sauce and served with patacón pisao.

The documented Atlántico preparation lists several possible fish, including sea bass, red snapper, sábalo, corvina and hake, and cautions against cooking the fish too long or reheating it because the texture can suffer. This home version gives metric amounts for salt and pepper and uses a thermometer endpoint of 63°C / 145°F for fish. Make the sauce ahead if useful, but cook the fish shortly before serving.

Ingredients

Fish

900 g (about 2 lb) inspected boneless white-fish fillets, such as sea bass, red snapper, sábalo, corvina or hake, cut into 4 portions
1 tbsp (15 ml) fresh lemon juice
3 g fine salt, divided
1 g ground black pepper, divided
4 tbsp (32 g) all-purpose wheat flour
3 tbsp (45 ml) neutral oil for browning the fish

Coconut criolla sauce

1 cup (150 g) yellow onion, finely chopped
2 cloves (6 g) garlic, finely chopped
2 sweet chiles (about 30 g), finely chopped
1/2 cup (75 g) red bell pepper, finely chopped
2 ripe tomatoes (about 300 g), peeled, seeded and chopped
2 cups (480 ml) unsweetened coconut milk
1/2 cup (120 ml) whole milk or cream
5 tbsp (75 ml) neutral oil
Remaining 3 g salt and 1 g black pepper, or to taste

To serve

4 patacón pisao, optional; not included in the nutrition estimate

Method

Keep the fish cold Refrigerate fish at 4°C / 40°F or below until preparation. Keep it separate from ready-to-eat foods, wash hands and use a clean board and utensils. Pat fish dry with paper towels; do not rinse raw fish.
Season and flour the portions Cut the fish into 4 similar portions if needed. Season with lemon juice, 3 g salt and 1 g pepper. Spread the flour on a plate and lightly coat each piece, shaking off excess. Set aside on a clean plate.
Brown the fish lightly Heat 3 tbsp oil in a wide skillet over medium heat. Brown the fish in batches, about 1–2 minutes per side depending on thickness; it does not need to be fully cooked yet. Transfer to a clean plate with clean utensils. Avoid crowding the pan.
Soften the aromatics Add the remaining 5 tbsp oil to the skillet. Cook the onion, garlic, sweet chile and red pepper over medium heat, stirring, until the onion begins to turn translucent, about 5–7 minutes. Lower the heat if the garlic starts to darken.
Build the coconut sauce Add the tomatoes and cook for 5 minutes, stirring until softened. Stir in coconut milk, whole milk or cream, remaining salt and pepper. Bring to a gentle simmer; avoid a hard boil that could split the sauce.
Finish the fish gently Return the browned fish to the sauce and simmer gently for 5–6 minutes, turning once if needed. Check the thickest part of a fillet with a clean thermometer; fish should reach 63°C / 145°F. If a thick piece is below the target, continue gently and check again. Serve promptly with patacón pisao if desired.
Cool any leftovers safely This dish is best freshly cooked. If there are leftovers, refrigerate them in a shallow container within 2 hours. Use within 3–4 days and reheat gently to 74°C / 165°F, avoiding prolonged heating that dries the fish.

Practical guidance

Practical

Nutrition per serving

These rounded estimates use general composition data for lean white fish, coconut milk, whole milk, wheat flour and vegetables. They assume whole milk rather than cream and that about half the added oil remains in the finished four servings. Fish species, coconut milk concentration, cream choice and oil retention can change the values. Patacón and rice are excluded.

Practical guidance

Choose a firm white fish: The regional recipe names several options. Ask the fishmonger for inspected, boneless fillets and choose pieces of similar thickness so they finish together. Keep the sauce at a gentle simmer: Coconut milk and dairy can separate at a rolling boil. Once the fish returns to the skillet, use low heat and turn the pieces carefully so they remain intact. Cook fish shortly before serving: The source recipe cautions that fish should not be cooked for long or reheated unnecessarily. You can prepare the sauce ahead and refrigerate it, then brown and finish the fish just before the meal. Check the thickest part: Use a clean thermometer and reach 63°C / 145°F. Opaque flesh that flakes easily is a visual cue, but the thermometer gives a clearer check, especially for thick portions. Allergens: Contains fish, wheat and milk; coconut is also present. Check labels on coconut milk, flour and any side dish for additional allergens or cross-contact. Patacón is optional and is not included in the nutrition estimate. Food safety: Keep raw fish at or below 4°C / 40°F, separate from ready-to-eat food, and do not rinse it. Cook to 63°C / 145°F, chill leftovers within 2 hours and reheat them to 74°C / 165°F.

Final notes

Remember 1: Brown the flour-coated fish lightly, then finish it gently in the coconut criolla sauce. Remember 2: Measure 63°C / 145°F in the thickest part and serve promptly with patacón pisao if desired.

Nutrition per serving

Serving basis: One quarter of the fish and sauce; excludes patacón and rice
Calories: 580 kcal
Carbohydrate: 22 g
Protein: 45 g
Fat: 36 g
Fibre: 3 g
Sodium: 650 mg

Pescado guisado — Colombian fish stew in coconut sauce

Ingredients

Fish

Coconut criolla sauce

To serve

Method

Practical

Nutrition per serving

Practical guidance

Final notes

Nutrition per serving

Colombian National Dishes

Bagre frito — Colombian fried catfish

Viuda de Bocachico — Mompox-style salted fish with viandas

Gallina de Cartagena — coconut-milk hen stew