Pescado Desmenuzado (Minced Fish): Colombian Island-Style Shredded Fish
Pescado Desmenuzado (Minced Fish), also known locally as Salpicón de Pescado, is an incredibly popular and richly flavored Caribbean seafood dish that forms the backbone of traditional gastronomy in the Colombian islands of San Andrés and Providencia. If you want to experience the authentic taste of the Afro-Caribbean Creole culture, this coconut-infused shredded fish stew is an absolute must-make. Utilizing a mix of hearty local fish—like Old Wife (esposa vieja), Bonito, or Barracuda—the meat is gently boiled, carefully minced, and then slow-cooked in a vibrant bath of coconut milk, butter, and fresh herbs.
The secret to this spectacular island dish lies in the layering of flavors. By creating a rich sofrito with butter, tomatoes, onions, and bell peppers, and then merging it with simmering coconut milk infused with basil and oregano, you create a wildly aromatic base. The minced fish absorbs all this tropical goodness, resulting in a luscious, comforting dish. Perfect for feeding a large crowd, this foolproof recipe will instantly transport your dining table straight to the white sandy beaches of the Caribbean!
Pescado Desmenuzado (San Andrés Minced Fish)
Ingredients
- 2 Kilos approx. 4.4 lbs Firm white fish (Traditionally Old Wife, Bonito, or Barracuda. Substitute: Cod, Halibut, or Mahi-Mahi)
- 1 can 400ml Full-fat Coconut milk (leche de coco)
- 250 g Red onion finely chopped (about 1 large onion)
- 175 g Red or green bell pepper finely chopped (about 1 medium pepper)
- 175 g Ripe tomatoes finely chopped (about 1-2 large tomatoes)
- 500 g Celery apio, finely chopped (about 1 large bunch)
- 1 Head of garlic cloves peeled and minced
- 100 g Butter approx. 1 stick or 7 tablespoons
- 1 tablespoon Fresh basil albahaca, chopped
- 1 tablespoon Oregano
- 1 tablespoon Black pepper
- Salt to taste
Instructions
- Prep the ingredients: Thoroughly wash all your vegetables. Finely chop the red onion, bell pepper, ripe tomatoes, celery, and garlic cloves. Set them aside.
- Boil and mince the fish: In a large pot, bring a generous amount of salted water to a boil. Add the fish and cook until it is opaque and flakes easily. Remove from the heat, drain the water, and let the fish cool slightly. Carefully remove any bones and skin, then shred or mince the meat completely.
- Infuse the coconut milk: In a separate large pot or deep skillet, bring the coconut milk to a gentle boil over medium heat. Add the salt, chopped basil, black pepper, and oregano. Chef's Tip: Keep a close eye on it and stir frequently so the coconut milk doesn't boil over!
- Make the sofrito: While the coconut milk is simmering, heat the butter in a separate frying pan. Sauté the chopped tomatoes, red onions, garlic, celery, and bell peppers until soft and fragrant. Once the sofrito is ready, add it directly into the simmering coconut milk and let them boil together for about 5 minutes.
- Combine and simmer: Add your prepared minced fish into the aromatic coconut and vegetable broth. Reduce the heat to low, stir well to combine, and let everything simmer together for 15 minutes so the fish absorbs all the flavors.
- Serve: Remove from the heat and serve hot! It pairs perfectly with traditional Caribbean sides.
Notes
- The Perfect Pairing: In the archipelago of San Andrés, the absolute most traditional side dish to accompany this Minced Fish is Bami, a very popular local flatbread made from grated yuca (cassava).
- Fish Selection: The islanders traditionally use whatever fresh catch is available, often mixing different types of fish to create a more complex flavor profile. As long as you use a firm-fleshed fish that shreds well without turning into complete mush, the recipe will work beautifully!
- Temperature Mix-up: While the original text mentions this dish is sometimes served cold as a salpicón (like a salad), this specific coconut milk and butter preparation is meant to be served as a warm, comforting stew!
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Pescado en Salsa de Naranja Agria: Colombian Sour Orange Fish