Sudado de Pescado al Coco (Fish Stew with Coconut)

Ingredients

• 14 oz coconut milk canned
• 0.3 cup cilantro leaves finely chopped
• 1 teaspoons cumin powder 
• 2  garlic cloves crushed
• 2  juice of lime 
• 2 tablespoons olive oil 
• 1 cup onion finely chopped
• 1 teaspoon paprika 
• 1  bell peppers red finely chopped
• 6 servings salt and pepper to taste
• 2 pounds equal sizes of swordfish or any other fish, cut into pieces
• 4  tomatoes finely chopped

Equipment

• bowl

Directions

1. Mix the lime juice, cumin, paprika, salt and pepper in a small bowl.
2. Add the fish and marinate for 30 minutes.
3. Heat the olive oil over medium heat, add the onions, garlic, tomatoes, red bell peppers and salt, cook for about 5 minutes on medium heat.
4. Add the coconut milk and the sazon goya to the tomato mixture, mix it well and cook for about 7 minutes.
5. Add the fish fillets, cover partially and let simmer for about 15 minutes.
6. Sprinkle with cilantro and serve hot with rice and yuca or patacones.