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.

Fish And Plantain Stew (belizean Hudut)

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

  1. 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.
  2. Add the sliced plantains to the pot and cook for 5 minutes, stirring occasionally.
  3. Pour in the coconut milk and fish or vegetable broth. Bring the mixture to a simmer.
  4. Season the fish fillets with ground cumin, paprika, salt, and pepper. Gently place the seasoned fish fillets into the stew.
  5. Cover the pot and let the stew simmer for 20-25 minutes, or until the fish is cooked through and the plantains are tender.
  6. 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