(ENG/ESP) Delicious Cojinoa with garlic accompanied by rice, red beans and boiled plantains.


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Hello my panitas, we are half way through the week and I am happy to share once again with all of you the preparation of a recipe where the main protagonist is fish, in this case the Cojinoa with garlic accompanied with rice, stewed red beans and boiled plantains, a very complete and nutritious dish that we can enjoy at lunch time.

Hola mis panitas ya llegamos a la mitad de la semana y feliz de compartir una vez más con todos ustedes la preparación de una receta donde el principal protagonista es el pescado, en este caso la Cojinoa al ajillo acompañado con arroz, caraotas rojas guisadas y plátano sancochado, un platillo sumamente completo y nutritivo mira podemos degustar a la hora del almuerzo.

Ingredients:
Fish, onion, paprika, sweet chili, chives, parsley, salt, color, oil, oregano, rice, plantain, stewed red beans.

Ingredientes:
Pescados, cebolla, pimentón, ají dulces, cebollín, perejil, sal, color, aceite, orégano, arroz, plátano, caraotas guisadas.

Preparation:
Clean the fish to remove the viscera and make the corresponding cuts and add salt to taste then peel and chop the seasonings in small squares such as onion, paprika, sweet chili, onion and parsley then all these seasonings we are not going to throw in a pot with a little oil, color, oregano and salt to the taste we are going to place it to the fire next we incorporate the fish but we must cover and cook to average fire until obtaining a sauce with the seasonings and our kitchen is cooked on the other hand we are going to peel to chop the plantains and we are going to put it in a frying pan with a little water to the fire, cover and cook over medium heat until they are soft when we have all this ready we proceed to heat the beans that we had left from the day before and proceed to serve our dish accompanied with our traditional white rice and slices of parboiled plantain, being in such a way as I present in the different photographs.


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Preparación:
Limpiar el pescado para retirar las vísceras y hacer los cortes correspondiente y agregarle sal al gusto después pelar y picar los aliños en cuadritos pequeños como cebolla, pimentón, ají dulces, cebolla y perejil luego todo estos aliños no vamos a echar en un caldero con un poco de aceite, color, orégano y sal al gusto lo vamos a colocar al fuego seguidamente incorporamos el pescado pero debemos tapar y cocinar a fuego medio hasta obtener una salsa con los aliños y se cocine nuestra cocina por otro lado vamos a pelar picar los plátanos y lo vamos a poner en una sartén con un poco de agua al fuego, tapar y cocinar a fuego medio hasta que se ablanden al tener todo esto listo procedemos a calentar las caraotas que nos habían quedado del día anterior y procedemos a servir nuestro plato acompañándolo con nuestro tradicional arroz blanco y rodajas de plátano sancochado, quedando de tal manera como les presento en las diferentes fotografías.

Photos by me @elgatoshawua.
Translated by DeepL.

Fotos de mi autoría @elgatoshawua.
Traducido por DeepL



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