Fish with coconut black eyed peas velouté By Chef Ellen Gonzalez

Prevent food waste using the fish skin, the whole cilantro plant. Use veggies leftovers for a tasty vegetable stock.

This velouté can be served on its own, as a hearty bowl.


  • Velouté
  • 600g black-eyed peas
  • 500ml coconut milk
  • 1 bay leaf
  • 1 head of garlic, peeled
  • 2 red onions, chopped
  • 4 chilies, seedless, chopped
  • 1 bunch of cilantro well washed
  • water or vegetable stock, to cover
  • Fish
  • 4 fish fillets (170g to 180g each), skin on. I suggest white fish, seasoned with salt and pepper
  • 2 bananas
  • Brazil nuts, chopped


  1. Cook the black-eyed peas with coconut milk, bay leaf, and garlic, covering with water or vegetable stock. When the peas become very soft, remove the bay leaf and blend in a blender with the cilantro (stems and roots, too).

  2. Saute the chili and onion, and add to the blended beans. Adjust the seasoning when serving.

  3. Score, season and grill the fish with olive oil.

  4. Lay the hot velouté on the plate, place the banana slices and fish on the top (skin side up), and  finish with the nuts for a crunch.

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