Colombian Fish and Yam Meatballs in Coconut, Sweet Pepper and Basil Stew

Instructions

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   1. Cook the yam in a pot of water with a pinch of salt for 15 to 18 minutes, until very tender. Drain and mash into a thick puree. Let it cool for 10 minutes.

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   2. Meanwhile, check the fish for bones. Cut it into small pieces and finely chop with a knife, or pulse briefly in a food processor until coarsely ground, not pasty.

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   3. In a bowl, combine the fish, mashed yam, half of the scallions, half of the garlic, 40 g (about 1/3 cup) of the sweet pepper, the egg, pre-cooked cornmeal, half of the cilantro, 1 tablespoon lime juice, half of the cumin, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Mix well.

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   4. Wet your hands and shape 12 medium meatballs. If the mixture feels too soft, let it rest for 5 minutes so the cornmeal can absorb some moisture.

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   5. Heat 1 tablespoon oil in a wide skillet over medium heat. Sear the meatballs for 2 to 3 minutes per side, just until lightly colored. Carefully remove and set aside.

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   6. In the same skillet, add the remaining tablespoon of oil. Sauté the rest of the scallions, the remaining garlic, and the remaining sweet pepper for 3 minutes. Add the tomato, annatto, the rest of the cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 5 minutes, stirring, until a fragrant stew base forms.

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   7. Stir in the coconut milk and fish stock or water. Once it reaches a gentle boil, lower the heat and simmer for 5 minutes so the stew comes together.

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   8. Return the meatballs to the skillet. Cover and cook over low heat for 12 to 15 minutes, gently shaking the pan from time to time so they do not stick, until the fish is fully cooked and the meatballs are firm. If you prefer to check internal temperature, it should reach 145 °F / 63 °C.

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   9. Add the basil, the remaining cilantro, and the last tablespoon of lime juice. Adjust salt and pepper and cook 1 minute more.

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    10. Serve the meatballs hot with the coconut stew and cooked white rice on the side. If you want to keep the rice warm, you may cover it in a 200 °F / 95 °C oven for a few minutes before serving.