Colombian Fish and Coconut Casserole with Golden Yuca, Sweet Corn, and Lulo Hogao

Instructions

1. 1

   1. Season the fish with 4 g salt, black pepper, cumin, and lime juice. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Place the yuca in a pot with enough water and a pinch of salt. Cook over medium heat until tender, about 18 to 22 minutes. Drain, remove the fibrous core if thick, and set aside.

3. 3

   3. In a wide casserole pot or deep skillet, heat the oil over medium heat. Add half of the scallions, half of the tomato, half of the garlic, and all of the red bell pepper. Sauté for 5 minutes until the vegetables soften.

4. 4

   4. Stir in the annatto and oregano for 30 seconds, then add the coconut milk and the hot fish stock or water. Once it begins to gently simmer, add the cooked yuca and the sweet corn. Cook over medium-low heat for 8 to 10 minutes so the liquid thickens slightly.

5. 5

   5. Meanwhile, make the lulo hogao: in a small skillet, heat a drizzle of the same oil from the casserole or 1 additional teaspoon. Add the remaining scallions, remaining tomato, and remaining garlic. Cook for 4 minutes. Add the lulo pulp and 2 tablespoons of cilantro; cook 3 to 4 minutes more until you have a juicy, fragrant sauce. Adjust salt.

6. 6

   6. Add the seasoned fish to the casserole and lightly cover it with the sauce. Cook over low heat for 6 to 8 minutes, until the fish is opaque and flakes easily. If you want to check a safe internal temperature, the center should reach about 145°F/63°C.

7. 7

   7. Fold half of the lulo hogao into the casserole, stirring gently so the fish does not break apart too much. Cook 1 more minute to blend the flavors.

8. 8

   8. Turn off the heat and finish with the remaining cilantro on top. Serve the casserole hot with the rest of the lulo hogao as a topping. If reheating, do so gently until fully hot, around 165°F/74°C, without a hard boil so the fish does not dry out.