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Belizean Hudutu Recipe

Belizean Hudutu Recipe

5 from 1 vote
The green plantains are boiled and mashed to create a dough-like consistency, which is then combined with the coconut milk to create a flavorful base for the fish.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 Servings
Course: Main Course, Soup
Cuisine: Belizean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs. of red snapper cut into 8 pieces
  • 4 green plantains peeled and cut into chunks
  • 2 cans 13.5 oz. each of coconut milk
  • 1 large onion chopped
  • 4 cloves of garlic minced
  • 4 sprigs of thyme
  • 2 hot peppers chopped
  • Salt and pepper to taste

Equipment

  • Large pot for boiling plantains
  • Large pot for cooking stew
  • Mixing spoon

Method
 

  1. In a large pot, bring 6 cups of water to a boil. Add the plantains and boil until they are tender, about 20 minutes.
  2. Drain the water from the pot and mash the plantains until they are smooth.
  3. Add the coconut milk, onion, garlic, thyme, hot peppers, salt, and pepper to the pot with the mashed plantains. Stir everything together.
  4. Place the pot over medium heat and bring the mixture to a simmer.
  5. Add the fish to the pot and gently stir it into the mixture.
  6. Cover the pot with a lid and let the mixture simmer for 20-25 minutes, or until the fish is fully cooked.
  7. Serve the stew hot, garnished with fresh herbs if desired.

Notes

Tips and Tricks

Use a fork or potato masher to mash the plantains for a smoother consistency.
Cut the fish into similar-sized pieces to ensure even cooking.
Use fresh herbs for maximum flavor.
For a creamier stew, blend the coconut milk and mashed plantains together in a blender before adding them to the pot.