Colombian Smoked Fish, Yuca and Chontaduro Casserole in Coconut Herb Broth

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F.

2. 2

   Place the yuca in a pot with enough water and a pinch of the salt. Cook for 15 to 18 minutes, until just tender but not falling apart. Drain and set aside.

3. 3

   Meanwhile, cut the smoked fish into large pieces and toss with the lime juice, black pepper, and 1 tablespoon of the chopped cilantro. Let it rest for 10 minutes.

4. 4

   In a large skillet, heat the oil over medium heat. Sauté the scallions, tomato, sweet pepper, and garlic for 6 to 8 minutes, until a fragrant stew base forms.

5. 5

   Add the cumin, annatto powder, and the rest of the salt to the sautéed mixture. Cook 1 minute more to bloom the spices.

6. 6

   Pour in the coconut milk and the hot fish stock or water. Stir well and simmer over medium heat for 5 minutes, until the broth thickens slightly.

7. 7

   Add the pre-cooked yuca, cooked chontaduro, and diced ripe plantain. Cook 5 more minutes over low heat so the plantain begins to soften.

8. 8

   Transfer the mixture to a casserole dish or deep baking dish. Arrange the smoked fish pieces on top and sprinkle with the remaining cilantro.

9. 9

   Cover the casserole with bijao leaves or parchment paper, without sealing completely. Bake for 18 to 22 minutes at 190 °C / 375 °F, until the fish is hot, the broth is bubbling, and the yuca is fully tender.

10. 10

    Remove from the oven, let rest for 5 minutes, and serve hot with some broth spooned over each portion.