Its preparation is common on the tables of Honduran households and restaurants, as its maritime flavor is truly memorable.
Its history dates back to local culinary traditions, where it stands out for its marine flavor and its exquisite combination of ingredients.
Dried Fish Stew
Ingredients
1 kilogram of Dried fish
5 Eggs
1 Lemon
1 Onion
1 Green chili
1 Tomato
1 Garlic clove
1 tablespoon of Lard
1 pound of Chopped cassava
6 Chopped green plantain
3 Ripe plantains
3 cups of Fish broth
1 can of Coconut milk
¼ cup of Chopped fine cilantro
1 tablespoon of Achiote powder
1 pinch of Salt
Oil for frying
Lemon slices
1 pinch of Pepper
Preparation
Step 1 : The fish is desalinated one day in advance in the refrigerator, cutting it into pieces and removing scales and bones.
Step 2 : Egg whites are beaten to stiff peaks with lemon and yolks, then the fish is coated and fried in oil.
Step 3 : Let it drain and set aside.
Step 4 : Peel and chop the plantains, while chopping onion, chili, garlic, and tomato, then sauté with lard for 3 minutes.
Step 5 : Line the bottom of a pot with plantain peels, adding layers of cassava, green plantain, sautéed mixture, broth, and let it boil for 10 minutes.
Step 6 : Add the fish, coconut milk, cilantro, achiote, salt, and pepper, then cover with plantain peels, pieces of ripe plantain, and cover.
Step 7 : After 20 minutes, when the cassava is soft, serve accompanied by lemon slices to taste.
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