- Main
- Fish
- Latin American
- One pot
- Stovetop
Ingredients
For the fish and marinade
- 1 1/2 lb
skinless white fish fillets (cod, halibut or snapper), cut into 2-inch pieces
- 1/2 lb
large shrimp, peeled and deveined
- 3 tbsp
lime juice, from about 2 limes
- 3 cloves
garlic, minced
- 1 1/2 tsp
salt
- 1/2 tsp
black pepper
For the annatto oil
- 3 tbsp
olive oil
the rest in step 2, 2 tbsp in step 4, 1 tbsp in step 7
- 1 tbsp
annatto seeds
For the stew
- 1
large onion, halved and thinly sliced
- 1
red bell pepper, seeded and sliced into thin strips
- 1
yellow or green bell pepper, seeded and sliced into thin strips
- 3 cloves
garlic, minced
- 1 tsp
sweet paprika
- 2
ripe tomatoes, cored and sliced into rounds
- 1 can
full-fat coconut milk (14 oz)
- 1/2 cup
water or fish stock
- 1
red chile, such as Fresno, thinly sliced (optional)
- 1 bunch
cilantro, leaves and tender stems chopped
- 2 tbsp
chopped scallions
salt, to taste
- 1
lime, cut into wedges
To serve
- 1 1/2 cups
long-grain white rice, rinsed
- 2 1/4 cups
water
- 1/2 tsp
salt
- Dairy-free
- Gluten-free
- Pescatarian
Contains shellfish (large shrimp).
Not checked: skinless white fish fillets (cod, halibut or snapper), annatto seeds, yellow or green bell pepper, water or fish stock.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
In a large bowl, toss the fish and shrimp with the lime juice, minced garlic, salt and black pepper. Cover and refrigerate while you prepare everything else.
20 min, hands-off
- 1 1/2 lb skinless white fish fillets (cod, halibut or snapper)
- 1/2 lb large shrimp
- 3 tbsp lime juice
- 3 cloves garlic
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- Step 2
Make the annatto oil: warm the olive oil and annatto seeds in a small saucepan over low heat until the oil turns deep orange, about 3 minutes. Do not let it smoke. Strain out the seeds and discard them.
5 min
- the rest of the olive oil
- 1 tbsp annatto seeds
- Step 3
Rinse the rice, then bring it to a boil in a saucepan with the water and salt. Cover, turn the heat to low and cook 15 minutes, then take off the heat and let it sit covered until serving.
20 min, hands-off
- 1 1/2 cups long-grain white rice
- 2 1/4 cups water
- 1/2 tsp salt
- Step 4
Heat 2 tablespoons of the annatto oil in a wide pot or Dutch oven over medium heat. Add the onion, both bell peppers and a pinch of salt and cook, stirring now and then, until softened, about 8 minutes. Stir in the garlic and paprika and cook 1 minute more, until fragrant.
9 min
- 2 tbsp olive oil
- 1 large onion
- 1 red bell pepper
- 1 yellow or green bell pepper
- 3 cloves garlic
- 1 tsp sweet paprika
- Step 5
Spread the vegetables into an even layer and lay the tomato rounds on top. Pour in the coconut milk and the water or stock, add the sliced chile if using, and bring to a gentle simmer. Simmer 5 minutes so the flavors come together.
5 min
- 2 ripe tomatoes
- 1 can full-fat coconut milk (14 oz)
- 1/2 cup water or fish stock
- 1 red chile, such as Fresno
- Step 6
Nestle the fish pieces into the pot in a single layer, spooning some broth over them, then scatter the shrimp on top. Cover and simmer gently over low heat, without stirring, until the fish flakes easily and the shrimp are pink and opaque, 8 to 10 minutes. Shake the pot gently once or twice instead of stirring so the fish stays whole.
10 min, hands-off
- 1 1/2 lb skinless white fish fillets (cod, halibut or snapper)
- 1/2 lb large shrimp
- Step 7
Turn off the heat. Drizzle over the remaining 1 tablespoon annatto oil, scatter on the cilantro and scallions, and taste the broth, adding salt as needed. Let it rest 5 minutes, then serve in bowls over the rice with lime wedges to squeeze over.
5 min
- 1 tbsp olive oil
- 1 bunch cilantro
- 2 tbsp chopped scallions
- salt
- 1 lime
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026