Yuca and Coconut Dumplings with Sweet Pepper Spiced Shark Filling

Instructions

1. 1

   1. Place the yuca in a large pot with enough water and 4 g (3/4 tsp) of salt. Cook over medium heat for 20 to 25 minutes, until very tender. Drain well, remove the woody core from each piece, and mash while hot until smooth.

2. 2

   2. Add the coconut milk and butter to the mashed yuca. Mix until you have a soft, shapeable dough that is only slightly moist. Keep covered while you prepare the filling.

3. 3

   3. For the filling, heat the annatto oil or vegetable oil in a wide skillet over medium heat. Sauté the onion, sweet pepper, garlic, and red bell pepper for 5 to 6 minutes, until fragrant and tender.

4. 4

   4. Stir in the tomato, cumin, the remaining 4 g (3/4 tsp) salt, and the grated panela. Cook 4 more minutes, stirring, until the tomato breaks down slightly.

5. 5

   5. Add the shredded shark and mix very well with the sofrito. Pour in the broth or water if the filling seems dry. Cook for 5 minutes over medium-low heat until juicy but not watery. Turn off the heat and add the lime juice and chopped cilantro. Let the filling cool until warm.

6. 6

   6. Preheat the oven to 200°C / 400°F. Lightly grease a baking tray with the vegetable oil.

7. 7

   7. With your hands lightly greased with oil, take a portion of yuca dough, about 90 g (3 oz). Flatten it in your palm, place 2 tablespoons of the shark filling in the center, and close it into an oval dumpling. Repeat until all the dough and filling are used.

8. 8

   8. Place the dumplings on the greased tray and brush or rub them lightly with a bit of the remaining oil to help them brown.

9. 9

   9. Bake for 12 to 15 minutes at 200°C / 400°F, turning halfway through, until firm and lightly golden on the outside.

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    10. Serve hot, finished with a little more chopped cilantro and, if desired, a few extra drops of lime juice.