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This tremendous recipe, featuring our tinned mackerel, fire-roasted tomato salad, and now our Calasparra rice comes from Kaley and Mario. A traditional Ecuadorian fish in coconut sauce dish, here featuring tinned fish for obvious reasons. Did I enjoy it for lunch the next day? Immensely.
Total Time: One hour.
Servings: 4-6
1. Pour the Fire-Roasted Tomato and Pimento Salad into a blender, and blend until completely smooth.
2. Dice onion, red bell pepper, green bell pepper, and tomato.
3. Thinly slice basil, green onion, and garlic.
4. Add olive oil into a large pan and wait for it to heat up on high heat.
5. Add garlic into the pan and wait until it’s aromatic 1-2 minutes, then add the onion into the pan. After adding onion, wait for 3 minutes and stir continuously.
6. Next add red bell pepper and green bell. After adding the peppers, wait 5 minutes and stir continuously.
7. Next add in the Roma tomato, stir and wait for 2 minutes. Your stirring should be continuous. Don't stop stirring. That's right, keep stirring. This continuous stirring will be a theme throughout.
8. Now add your blended Fire-Roasted Tomato and Pimento Salad, wait until 70% of the water evaporates, about 5-7 minutes, while stirring continuously.
9. Next add the green onion and wait 2 minutes stir continuously.
10. Lower the heat to medium. Add the coconut milk once the mixture starts to simmer. Let it sit for 10 minutes while stirring often. Yes, you can take a pause from stirring, but you should still get back in there and stir quite a bit.
11. Add the basil into the mixture and stir continuously for 2 minutes.
12. Finally add 3-4 tins of Mackerel. Let simmer until the fish is warm, 2-3 minutes.
13. Serve with your choice of side, traditionally white rice and fried plantain.
Li'l Tip: If the stew isn’t the consistency you'd like add cornstarch to thicken and achieve what you deem the optimal consistency.
*Eagle-eyed rice experts may notice that the rice appearing above is, in fact, not our Calasparra rice. This is true. Given certain occurrences, we had to make do with what was on hand. That said, those same rice experts will agree that Calasparra rice will be great with this recipe.
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