Ingredients with Measurements:
- 2 lbs. of fish fillets (such as tilapia or cod)
- 1 cup of red onion, chopped
- 1 cup of tomatoes, chopped
- 1 cup of cilantro, chopped
- 4 garlic cloves, minced
- 1 tsp. of cumin
- 1 tsp. of paprika
- 1 tsp. of dried oregano
- 1 tsp. of salt
- 1/2 tsp. of black pepper
- 1/2 cup of vegetable oil
- 1/2 cup of beer
- 1/2 cup of water
- 1/4 cup of lime juice
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the chopped onions and garlic, and sauté for 2-3 minutes until the onions are translucent.
3. Add the chopped tomatoes, cilantro, cumin, paprika, oregano, salt, and black pepper. Stir well and cook for 5-7 minutes until the tomatoes are soft and the spices are fragrant.
4. Add the fish fillets to the pot, and pour in the beer, water, and lime juice. Stir gently to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 15-20 minutes until the fish is cooked through and the sauce has thickened.
6. Serve hot with rice or potatoes.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Sodium: 600mg
Substitutions for ingredients:
- Any firm white fish can be used instead of tilapia or cod.
- Red bell pepper can be used instead of tomatoes.
- Parsley can be used instead of cilantro.
Variations:
- Add diced potatoes or yuca to the pot for a heartier dish.
- Use chicken or beef instead of fish for a different flavor.
- Add a can of chickpeas or black beans for extra protein.
Tips and tricks:
- Use fresh lime juice for the best flavor.
- Be careful not to overcook the fish, as it can become tough and dry.
- Adjust the amount of spices to your liking.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the seco de pescado in a large bowl or platter, garnished with fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro, lime wedges
Pairings:
- White rice or brown rice
- Roasted potatoes or yuca
- Avocado salad or coleslaw
Suggested side dishes:
- Fried plantains
- Black beans and rice
- Grilled vegetables
Troubleshooting advice:
- If the sauce is too thin, remove the lid and simmer for a few more minutes until it thickens.
- If the fish is overcooked, reduce the cooking time or use a thicker fillet.
Food safety advice:
- Make sure the fish is fresh and has been properly stored.
- Wash your hands and all utensils before and after handling raw fish.
Food history:
Seco de pescado is a traditional dish from Peru, typically made with fish, onions, garlic, and a variety of spices. It is often served with rice or potatoes and is a popular dish for special occasions.
Flavor profiles:
Seco de pescado is a savory and slightly spicy dish with a tangy lime flavor. The spices add depth and complexity to the dish, while the cilantro adds a fresh herbal note.
Serving suggestions:
Serve the seco de pescado with a cold beer or a crisp white wine.
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Region: Peruvian