One of the best things about renting a house in the Galapagos is the kitchen that comes along with it!
My guide from the Galapagos Cruise Juan had a bacalao/cod and asked the captain of our ship if he would come over and cook it for us.
While I had spent 8 days on the cruise I didn’t know much about El Capitan.
He was always working but he told me his mother was from the coastal community of Esmeraldas in mainland Ecuador which is known for pescado encocado,
- 1 cod or firm fleshed white fish cut into bite sized pieces, also known as cod
- 2 coconuts chopped with a machete, coconut water separated and flesh cut into pieces
- 2 plantains chopped
- 1 red onion diced
- 1 tomato diced
- 4 cloves garlic diced
- 1 pepper diced
- 1/2 cup water
- Blend coconut meat and coconut water and 1/2 cup of water to make coconut milk.
- Strain coconut milk.
- Add to pot along with fish and simmer 10 minutes
- Boil chopped plantains until tender, about 10 minutes
- Saute red onion, tomato, garlic, and pepper for 5 minutes.
- Blend sauteed vegetables, half the plantains and half the coconut milk mixture with simmering fish.
- Add back to pot with fish and warm through.
- Serve with a generous portion of rice and the remaining plantains.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 322Total Fat: 10gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 38mgSodium: 171mgCarbohydrates: 44gFiber: 6gSugar: 24gProtein: 16g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although BaconisMagic.ca attempts to provide accurate nutritional information, these figures are only estimates.
Love Ecuadorian food? Check out:
Want more seafood with coconut milk? Moqueca de camarao is so easy to make, check out this brazilian shrimp soup recipe.