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Not Sure What to Cook During Easter Week?

Las Palmas gives you ideas!

By LatinoLA Contributor
Published on LatinoLA: April 15, 2014

Not Sure What to Cook During Easter Week?

The traditional meat-free week of Easter forces us to be more creative when it's time to cook. However, there are days when we're lacking in the creative department and have no idea what to prepare. To help you with your Easter week dishes, we're sharing recipes for a traditional Stewed Cod or an exotic Fish Stew in Salsa Verde Coconut Broth with LAS PALMAS sauce.

LAS PALMAS sauces are made with tomatoes, tomatillos and real chiles, as well as other ingredients and spices that have been part of Mexican cuisine for centuries. In addition, these recipes are based on those that have been passed down from generation to generation; thus, the results are dishes with authentic Mexican flavor!

Fish Stew in Salsa Verde Coconut Broth

1 small white onion thinly sliced
1 lb. of tomatoes coarsely chopped
1 tsp. of ground coriander
1 cup of Las Palmas Green Chile Enchilada Sauce
2 cups of fish broth or water
1/4 cup of coconut milk
1 1/2 tsp. of salt
2 lb. cut into 1-inch pieces of skinless snapper, grouper or mackerel fillets
Chopped fresh cilantro

1. In a medium sized pot add a tablespoon of olive oil and heat until smoking.
2. Next, add onions, tomatoes, cilantro, coriander, and 3/4 teaspoon of salt.
3. Cook over medium heat for 5 minutes.
4. Add Las Palmas? Green Chile Enchilada Sauce, fish, broth and coconut milk with remaining 3/4 teaspoon salt and stir into the broth.
5. Cook, uncovered, over moderate heat, stirring occasionally until fish is just cooked through, for about 3 to 5 minutes.
6. Ladle the fish stew in bowls and top with some of the chopped cilantro and serve with lime wedges.

Stewed Cod

1 1/2 lb. of Cod salted
1 onion diced
1/2 green bell pepper finely diced
1/2 red bell pepper finely diced
1/2 yellow bell pepper finely diced
2 tomatoes diced tomatoes
1 tbsp. of garlic minced
1/2 cup of white wine
1 1/2 cups of Las Palmas? Red Chile Sauce
1/4 bunch of parsley chopped
1/4 bunch of cilantro chopped
1 tsp. of crushed red pepper
2 eggs

1. Cook cod in water until it becomes soft.
2. Change the water at least 3 times to make sure that it is not too salty.
3. In a pan, saut? the onions, peppers, tomatoes and garlic; deglaze with the wine. Add Las Palmas Red Chile Sauce and cook for 15 minutes, then add the cod and heat thoroughly.
4. Season with parsley, cilantro and crushed pepper. Add the eggs and mix in until it is thoroughly cooked.
5. Season with salt and pepper to taste and set aside.
6. Place on a serving platter.

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