Brazilian Fish Bobó with Cassava, Roasted Bell Pepper and Cilantro Rice

Instructions

1. 1

   1. Place the fish in a bowl and mix it with the lime juice, half of the garlic, 1/2 teaspoon of the salt, and 1/2 teaspoon of the black pepper. Marinate for 15 minutes in the refrigerator.

2. 2

   2. If roasting a fresh pepper, preheat the oven to 425°F (220°C). Place the whole red bell pepper on a tray and roast for 18 to 22 minutes, turning once, until the skin is blistered and blackened in spots. Cover for 5 minutes, then peel and cut into strips. If using pre-roasted pepper, skip this step.

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   3. Cook the cassava in a pot with enough water and a pinch of salt for 20 to 25 minutes, until very tender. Drain, remove any tough inner fibers, and blend it with the coconut milk and fish stock or water until you have a thick, smooth cream.

4. 4

   4. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add half of the onion and cook for 2 minutes. Stir in the white rice and cook for 1 minute. Add 2 cups water and 1/2 teaspoon salt, bring to a boil, reduce the heat, cover, and cook for 15 minutes or until the rice is tender. Turn off the heat, add half of the cilantro, the scallions, and the lime zest, fluff with a fork, and keep covered.

5. 5

   5. While the rice cooks, heat the remaining 1 tablespoon olive oil with the dendê oil in a wide skillet over medium heat. Sauté the remaining onion for 3 to 4 minutes until softened. Add the remaining garlic and the sweet paprika and cook for 30 seconds.

6. 6

   6. Add the chopped tomato and cook for 4 minutes, stirring, until it starts to break down. Stir in the roasted bell pepper strips.

7. 7

   7. Pour the cassava cream into the skillet and cook over medium-low heat for 5 minutes, stirring so it does not stick. Adjust with the remaining salt and black pepper.

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   8. Add the marinated fish cubes to the sauce, spreading them out evenly, cover, and cook over gentle heat for 6 to 8 minutes, until the fish is opaque and flakes easily.

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   9. Turn off the heat and add the remaining cilantro. Stir gently so the fish does not break up too much.

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    10. Serve the fish bobó hot with the cilantro rice on the side.