The Ultimate Ecuadorian Seafood Encocado: A Coastal Escape in a Bowl
Imagine the warmth of the Pacific sun, the sound of crashing waves, and the intoxicating aroma of fresh seafood simmering in creamy coconut milk. This is the magic of Encocado de Mariscos. Rooted in the Afro-Ecuadorian traditions of the Esmeraldas province, this dish is more than just a meal; it’s a celebration of tropical flavors and culinary heritage.
Why You Will Love This Recipe
What makes this traditional Ecuadorian seafood stew truly irresistible is the balance of textures and tastes. The snapping freshness of shrimp and the tender bite of squid are enveloped in a golden, savory sauce that is both light and incredibly satisfying. Whether you are looking for a healthy seafood dinner or a show-stopping meal to impress guests, this one-pot coconut stew is your ticket to a culinary paradise.
Essential Ingredients & Their Roles
- Jumbo Shrimp & Squid Rings: The stars of the show. Shrimp provides a natural sweetness, while squid adds a delightful chew and depth of ocean flavor to this luxury seafood dish.
- Full-Fat Coconut Milk: The heart of the recipe. It creates the silky, creamy texture and provides a subtle tropical sweetness that balances the savory spices.
- Achiote Oil (Annatto Oil): Gives the dish its iconic golden-orange hue and a mild, earthy nuttiness essential for authentic Latin American flavors.
- The “Refrito” (Onion, Bell Pepper, Garlic): This trio forms the flavor foundation. When sautéed, they create the aromatic base that carries the entire sauce.
- Fresh Cumin & Coriander: These spices provide the “warmth” that cuts through the richness of the coconut milk.
- Lime Juice: A final splash of acidity is crucial to “wake up” the fats and brighten the seafood profile.
Step-by-Step Preparation Instructions
1. Sauté the Aromatic Base
Heat 2 tablespoons of achiote oil in a deep skillet over medium heat. Add 1 finely diced white onion, 1 diced green bell pepper, and 4 cloves of minced garlic. Sauté for 5–7 minutes until the vegetables are soft and translucent, creating a fragrant flavor base.
2. Bloom the Spices
Stir in 1 teaspoon of ground cumin, sea salt, and cracked black pepper. Toast the spices in the oil for 60 seconds to release their essential oils and enhance the savory depth of the stew.
3. Simmer the Coconut Sauce
Pour in 14 oz (400ml) of unsweetened coconut milk. Reduce the heat to low-medium and let it simmer gently for about 10 minutes. The sauce should thicken slightly, concentrating the rich tropical flavors.
4. Poach the Seafood
Add your shrimp and squid to the simmering liquid. Stir gently. Cook for only 3–5 minutes until the shrimp are pink and opaque. Precision cooking is key here to avoid rubbery seafood.
5. The Herbaceous Finish
Turn off the heat. Stir in a generous handful of chopped cilantro and parsley, followed by the juice of half a lime to achieve the perfect citrus-herb balance.
Professional Serving Suggestions
To complete this Ecuadorian culinary experience, serve your Encocado with:
- Arroz Blanco: Fluffy white rice is the best vessel for soaking up the golden sauce.
- Patacones: Twice-fried green plantains provide a salty, starchy crunch.
- Ripe Avocado: Slices of fresh avocado add a cool, buttery contrast.