Pescado Recipe

Pescado recipe, Pescado con coco. Fish with coconut. A delicious dish from the Dominican Republic

• Ingredients:
• 1 2-lb. frying chicken, cut into pieces
• 3 lbs. fresh pork chops, cut into pieces
• 4 tablespoons oil
• 3 green plantains
• 1 lb mapuey
• l lb. ñame
• l lb. potatoes
• 1/2 lb. white yautía
• 1/2 lb. yellow yautía
• 1/2 lb. auyama
• 3 ears corn, halved
• 1 green pepper, chopped
• 1 large onion, sliced
• 3 sprigs cilantrico
• 3 coriander (cilantro) leaves
• 1/2 teaspoon oregano
• 3 cloves garlic, crushed
• 1/4 teaspoon ground all-spice
• 2 tablespoons vinegar*

Marinate the meat for two hours in all the ingredients in the second section (from green pepper on).

In a large pot, saute meat in the oil. Peel and dice the other vegetables. Stir with the meat. Add water to cover. Cook until broth thickens. Season to taste [unavailable vegetables may be substituted with those that are available].

Serve from the cooking pot. Spoon two spoons of cooked rice on top of each bowl of stew. Serves 8-10. (Allow 1/2 lb. meat per person). Do not use ham or smoked pork.

NB:*For vinegar, Dominicans use the squeezed juice from the naranja agria (an orange) or agrio (juice from the naranja agria poured over marble-sized onions, green pepper, and garlic which sets for a week or so.)

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