Brazilian White Fish and Zucchini Bobó with Toasted Coconut Rice and Scallion Gremolata

Instructions

1. 1

   1. Place the white fish cubes in a bowl and toss them with the lime juice, half of the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Marinate for 15 minutes in the refrigerator.

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   2. Put the cassava in a pot with enough water to cover it, half of the onion, and the bay leaf. Bring to a boil, then cook over medium heat for 20 to 25 minutes, until very tender. Remove the bay leaf. Reserve 1 cup (240 ml) of the cooking liquid.

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   3. Meanwhile, make the rice. In a medium saucepan, toast the shredded coconut over medium-low heat for 2 to 3 minutes, stirring, until lightly golden. Add half of the rice and 1 tablespoon olive oil, stir for 1 minute, then add the remaining rice, the water, and 1/2 teaspoon salt. Once boiling, cover and cook over low heat for 15 to 18 minutes, until the liquid is absorbed. Rest for 5 minutes and fluff with a fork.

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   4. Remove the tough inner fiber from the cooked cassava if visible. Blend the cassava with the coconut milk and the reserved cup of stock or cooking liquid until smooth and thick. If needed, blend in batches.

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   5. Heat 1 tablespoon olive oil in a wide skillet or casserole over medium heat. Add the remaining onion and cook for 3 minutes. Add the rest of the garlic, the red bell pepper, and the tomato. Sauté for 5 to 7 minutes until the tomato softens slightly. Stir in the sweet paprika and cook for 30 seconds.

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   6. Pour the cassava cream into the skillet and mix well with the sautéed vegetables. Cook over medium-low heat for 5 minutes, stirring so it does not stick. Season with 1/4 teaspoon salt and the remaining black pepper.

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   7. In another skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the zucchini and sauté for 2 to 3 minutes with a pinch of salt, until tender but still firm. Fold it into the cassava cream.

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   8. Add the marinated fish to the casserole and cook gently for 6 to 8 minutes, shaking the pan carefully, until the fish is opaque and flakes easily. Do not let it boil vigorously so the fish stays juicy.

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   9. Turn off the heat and stir in the chopped fresh cilantro. Taste and adjust salt if needed.

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    10. Preheat the oven to 120 °C / 250 °F or use a warm dry skillet. Combine the scallions, lime zest, and toasted cashews, and warm them for 2 minutes just to release their aroma without burning.

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    11. Serve the bobó piping hot over or alongside the toasted coconut rice. Finish each portion with the warm scallion, lime, and cashew gremolata.