Hello friends and fellow foodies!!
Today I bring you mi version of one of my favorite recipes. It’s one of my mother in law’s recipes. (Doña Anadina) Whenever she prepares this I have a hard time stopping.
My sous chef’s family is from Cabrera, María Trinidad Sánchez province. The Northeastern coast of Dominican Republic is famous for its coconut seafood and fish recipes. I always have a good laugh when my mother in law comes to visit as she always carries a dry coconut.
Doña Anadina would not dare to stew green pigeon peas without coconut. I even suspect sometimes that one of the reasons I fell in love so deeply with the sous chef is the stewed fish and pigeon peas with coconut milk that my mother in law prepares. I’m already celebrating that she’s coming in a few days! (yum yum!)
- 2 lbs of your fish of choice. Ideally a fish with firm flesh as softer kinds may become lost in the broth (not always a bad thing)
- 1 can coconut milk (or the milk of one coconut)
- 1 can evaporated milk
- 1 tbsp tomato paste
- ½ tbsp garlic paste
- 1 tsp saffron
- ½ white onion
- A few coriander leaves.
- ½ tsp sugar.
- 1 tsp sour orange juice
- 1 bouillon cube
- ½ tsp oregano
- Olive oil
- Salt and pepper.
Stir fry the seasonings and add the fluids. Add the fish and allow to cook. Once it’s almost ready take out and allow the sauce to get to a creamy texture. When ready add the fish back and allow to finish cooking.
Serve over white rice (The Dominican way) or your carb of choice. Yuca, tortilla or potatoes also go very well with it.
Hope you enjoy!
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