Fish And Plantain Stew (belizean Hudut)
Fish and Plantain Stew, also known as Belizean Hudut, is a traditional dish from the West Indian Cuisine that combines the rich flavors of fish and ripe plantains in a comforting stew. This dish is perfect for a cozy family dinner or for entertaining guests with a taste of authentic Caribbean cuisine.
Ingredients
- 4 fillets of white fish (such as snapper or grouper)
- 4 ripe plantains, peeled and sliced
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 bell pepper, diced
- 1 cup coconut milk
- 2 cups fish or vegetable broth
- 2 tablespoons coconut oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- In a large pot, heat the coconut oil over medium heat. Add the chopped onion, minced garlic, and diced bell pepper. Sauté until the vegetables are softened.
- Add the sliced plantains to the pot and cook for 5 minutes, stirring occasionally.
- Pour in the coconut milk and fish or vegetable broth. Bring the mixture to a simmer.
- Season the fish fillets with ground cumin, paprika, salt, and pepper. Gently place the seasoned fish fillets into the stew.
- Cover the pot and let the stew simmer for 20-25 minutes, or until the fish is cooked through and the plantains are tender.
- Adjust the seasoning if needed and serve the Fish and Plantain Stew hot, garnished with fresh cilantro or parsley.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 12g
Supplies
Large pot Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Fish and Plantain Stew with a side of white rice or coconut rice for a complete and satisfying meal.
Tips & tricks
For a spicier kick, add a chopped scotch bonnet pepper to the stew for a traditional Belizean flavor.
Cost
$20