Brazilian Fish and Corn Bobó with Creamy Cassava Purée and Lime Gremolata

Instructions

1. 1

   1. Place the fish in a bowl with the lime juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 minced garlic cloves. Toss well and marinate for 15 minutes in the refrigerator.

2. 2

   2. Put the cassava in a medium pot and cover with water. Bring to a boil, then cook over medium heat for 20 to 25 minutes until very tender. Drain, remove the tough inner fiber if present, and reserve 120 ml (1/2 cup) of the cooking liquid.

3. 3

   3. Blend the cooked cassava with the coconut milk, fish stock or water, and butter until smooth and thick. Set aside.

4. 4

   4. In a wide pot, heat 1 tablespoon olive oil over medium heat. Sauté the onion for 3 minutes, then add the red bell pepper, tomato, 2 minced garlic cloves, and the fresh red chili if using. Cook for 5 minutes, stirring, until the vegetables soften.

5. 5

   5. Stir in the corn and cook 2 minutes more. Pour the cassava-coconut purée into the pot, mix well, and adjust the texture with a little of the reserved cooking liquid if you want it looser.

6. 6

   6. Add the marinated fish along with its juices and cook over low heat for 8 to 10 minutes, stirring gently once or twice, until the fish is opaque and cooked through. If checking internal temperature, it should reach 145°F / 63°C at the thickest part.

7. 7

   7. Add half of the chopped cilantro and taste for salt and pepper. Cook 1 minute more over very low heat to bring the flavors together.

8. 8

   8. For the gremolata, combine the lime zest, remaining cilantro, the remaining 2 garlic cloves, 1 tablespoon olive oil, and a pinch of salt in a small bowl.

9. 9

   9. Serve the bobó hot in shallow bowls and finish each portion with a spoonful of lime gremolata on top. If needed, keep it warm over the lowest heat without boiling.

10. 10

    10. For a lightly baked presentation, transfer the bobó to an oven-safe dish and warm it for 5 minutes at 375°F / 190°C before serving, then add the gremolata at the end.