Encocado de Pescado — Ecuador's Coastal Coconut Fish Stew

Encocado de Pescado is one of Ecuador's most beloved coastal dishes, particularly associated with the Afro-Ecuadorian communities of Esmeraldas province and the Galápagos Islands. The name comes from coco (coconut), and the dish exemplifies the Pacific coastal tradition of cooking fresh catch in rich coconut milk sauces. Unlike many Latin American fish preparations that rely heavily on citrus marinades or complex spice blends, encocado is remarkably straightforward: fresh fish simmered gently in a fragrant coconut-tomato base with minimal seasoning. The result is a dish that allows the natural sweetness of both the fish and coconut to shine, brightened by lime and finished with fresh cilantro.

This dish reflects Ecuador's geographic and cultural diversity. The country's long Pacific coastline provides an abundance of fresh seafood, while coconut palms thrive in the tropical climate. Encocado represents the practical wisdom of coastal cooking—using what grows nearby to enhance what comes from the sea. The preparation is intentionally simple and forgiving, making it accessible to home cooks while remaining deeply satisfying. Served traditionally with white rice and sometimes patacones (fried plantains), it's a complete meal that appears on family tables and restaurant menus alike, embodying the warmth and generosity of Ecuadorian coastal hospitality.

Encocado de Pescado (Galápagos Coconut Fish)

Serves: 2–3
Prep + cook: ~35 minutes

Ingredients

Fish

• 1–1.25 lb firm white fish (halibut, mahi-mahi, cod, snapper, barramundi)
• 1 tsp salt
• ½ tsp pepper
• 1 tbsp lime juice

Coconut-Tomato Sauce

• 2 tbsp neutral oil (or light olive oil)
• ½ medium onion, finely chopped
• ½ red bell pepper, finely diced
• 2 cloves garlic, minced
• 1 medium tomato, finely chopped
• 1 tsp ground cumin
• ½ tsp smoked or sweet paprika
• ¼ tsp turmeric (optional but common)
• 1 can (13.5 oz) coconut milk
• 1 tbsp tomato paste (optional for deeper color)
• 1–2 tsp hot sauce or ¼ chopped serrano (optional—many Galápagos versions are mild)
• Salt to taste
• Lime wedges for serving
• Fresh cilantro for topping (traditional but optional)

Suggested Sides (Authentic)

• Steamed white rice (classic pairing)
• Patacones (fried plantains — optional at home)
• Simple green salad or avocado slices

Instructions

1. Season the Fish

Pat dry and season both sides with salt, pepper, and lime juice.
Let it sit while you start the sauce (5–10 min).

2. Build the Encocado Base (8 min)

In a large skillet:

1. Heat oil to medium.
2. Add onion and cook 2–3 minutes until soft.
3. Add bell pepper, garlic, and tomato.
4. Stir in cumin, paprika, and turmeric.
   Cook 2–3 minutes more until fragrant and slightly saucy.

3. Add Coconut Milk (2 min)

Stir in:

• Coconut milk
• Tomato paste (optional)
• A pinch of salt

Bring to a gentle simmer.

4. Add the Fish (10–12 min)

Lay fish pieces into the sauce.
Simmer gently, spooning sauce over the top.
Cook until the fish flakes easily (about 10 minutes depending on thickness).

5. Finish

Taste sauce and adjust salt or lime.
Sprinkle with cilantro if desired.
Serve over rice with extra lime wedges.

Shopping List — Encocado de Pescado

Fish

• 1–1.25 lb firm white fish
  (Choose one: halibut, mahi-mahi, cod, snapper, barramundi)

Produce

• 1 medium onion
• 1 red bell pepper
• 2–3 garlic cloves
• 1 medium tomato (vine-ripe is perfect)
• 2 limes
• Fresh cilantro (optional but recommended)
• Optional sides:
  • 1–2 plantains (for patacones)
  • Avocado (for serving)
  • Green salad mix

Canned / Shelf-Stable

• 1 can (13–14 oz) coconut milk
• Tomato paste (small can or tube – optional but deepens color)

Pantry & Spices

• Neutral oil (canola, grapeseed, or light olive)
• Salt
• Black pepper
• Ground cumin
• Paprika (sweet or smoked)
• Turmeric (optional)
• Optional heat:
  • Hot sauce (Valentina, Cholula, or similar) or 1 serrano pepper

Side (Traditional)

• White rice