Pescado con coco is a Dominican classic, a coconut fish stew made with onions, bell peppers, and coconut milk. Similar to salmon guisado, the fish is stewed until it’s perfectly tender and flavorful.

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Use red snapper fish steaks or fillets

Either will work but fish steaks will hold their shape better than fillets in this coconut stew. I avoid making stews with whole fish because they can be difficult to clean and debone, and I find they’re less forgiving in a recipe like this compared to fried fish, where the bones are easier to manage.

Now, when it comes to which fish you use, you have options. Red snapper is the most traditional choice for pescado con coco, but you can also use other kinds of firm white fish like tilapia, grouper, cod, or pollock.

Some examples of fish that wouldn’t work as well are flounder, halibut, and catfish because they have delicate, flaky flesh that can easily break apart during cooking.

Clean the fish with vinegar and lime

ALWAYS clean your fish before cooking. I like to soak it in white vinegar for a few minutes, then rub it with half a lemon to keep it fresh and remove any lingering fishy odors.

Don’t let the sauce thicken too much

You want the sauce to be nice and smooth, not thick and chunky. The sauce should lightly coat the fish and be thin enough to drizzle over your arroz blanco and tostones!

Pescado con Coco (Coconut Fish Stew)

Pescado con coco is a rich, creamy fish stew from the Dominican Republic made with onions, bell peppers, and coconut milk.
Pescado con coco Dominicano
5 from 1 vote
By: Franchesca Livraghi
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Dominican
Servings 2 servings

Ingredients
  

  • 2 red snapper steaks or fillets
  • 1 lime juice
  • 2 cloves garlic mashed
  • ¼-½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp oregano
  • 1 tbsp olive oil
  • ¼ red onion sliced
  • ½ red bell pepper sliced
  • ½ green bell pepper sliced
  • 1 tbsp sofrito
  • 1 tbsp tomato paste
  • ½-1 tsp sazón seasoning
  • 1 can coconut milk

Instructions
 

  • Season red snapper with lime juice, garlic, salt, pepper, and oregano. Set aside.
  • Heat olive oil in a pan over medium high heat sear the fish for 1 minute on each side until lightly browned, then remove from the pan and set aside.
  • Sauté red onion and bell peppers until softened, or about 2-3 minutes.
  • Stir in sofrito, tomato paste, and sazón seasoning and cook for 1-2 minutes, then add coconut milk and mix well.
  • Bring the coconut mixture to a boil then place the fish into the pan, spooning sauce over the top.
  • Reduce the heat to low then cover and simmer for 8-12 minutes, until fish is cooked through. Serve warm with rice or tostones. Buen provecho!
Keyword Dominican Recipe, fish, Pescado, Pescado con Coco, Receta Dominicana, Red Snapper
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