Fish Stew

Kitchen, Main dish

Kitchen, Main dish

Preparation Time:
25
Note:
Pisto is a traditional dish from Spanish cuisine that consists of a stir-fry of various vegetables. This recipe spread to Latin American countries, and today its composition varies depending on the region in which it is made. But despite the differences, they all have in common that it always includes tomato and bell pepper. In Cuba, we often eat Pisto de Pescado. It is an economical recipe that allows for the use of the head, backbone, and tails, although it can also be made using fillets as shown in the video. Pisto de Pescado, in some places on our Island, is known as Aporreado de Pescado. This dish differs from Enchilado de Pescado in that for the latter, chiles are used in its preparation, and fish cubes are usually added at the end of the cooking process to prevent them from falling apart, as happens with pisto or aporreado.
Ingredients:
  • 6 fillets of white fish
  • 6 cloves of garlic
  • 1 onion
  • ½ cup of tomato sauce
  • ½ cup of dry wine
  • ½ red bell pepper
  • ½ green pepper (you can use chili)
  • Olive oil
  • Salt and pepper to taste
Instructions:

All the ingredients are prepared cut into small cubes of no more than half a centimeter. If you use chili, in that case, it would be an enchilado; pay special attention to the spiciness, which is not a common ingredient in our food and may be uncomfortable for some diners.

Put hot oil in the pan and add the crushed garlic. When they start to brown, add the sliced peppers and onions.

Once the vegetables have released their juices, add the fish fillets and the dry wine. Let them cook over low heat for about 5 minutes. Add the tomato sauce and break the fillets apart with a wooden spoon. Adjust the salt to your taste and let the sauce reduce to your preferred thickness.

Rations:
6