Havana-Style Fish Enchilado with Golden Yuca and Cilantro Mojo

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the yuca in a pot with 1000 ml (4 cups) of water and 1 teaspoon of the salt. Boil for 15 minutes, until just tender but not falling apart. Drain well and remove the woody core if visible.

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   2. Toss the parboiled yuca with 1 tablespoon olive oil, 4 grated garlic cloves, 1/2 teaspoon black pepper, and 1/2 teaspoon cumin. Spread on a tray and bake for 20 to 25 minutes at 220 °C / 425 °F, turning halfway through, until golden at the edges.

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   3. Meanwhile, marinate the fish with 2 tablespoons lime juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon cumin. Let it rest for 10 minutes.

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   4. Heat 2 tablespoons olive oil in a wide skillet or shallow pot over medium heat. Sauté the onion, red bell pepper, and sweet chili pepper for 6 to 8 minutes, until softened. Add 2 chopped garlic cloves and cook 30 seconds more.

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   5. Stir in the tomato puree, dry white wine, bay leaf, oregano, the remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon black pepper, and 1/2 cup broth or water. Cook over medium-low heat for 8 minutes so the sauce thickens slightly.

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   6. Add the fish cubes to the sauce in a single layer. Cover and cook over low heat for 6 to 8 minutes, gently shaking the pan instead of stirring, until the fish is cooked through and just begins to flake when touched.

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   7. For the mojo, blend or mash the fresh cilantro with the additional 2 tablespoons lime juice, the additional 2 tablespoons olive oil, a pinch of salt, and 2 to 3 tablespoons of the yuca cooking water or fresh water, until you have a loose sauce.

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   8. Serve the hot fish enchilado with the golden yuca on the side. Finish with the cilantro mojo over the top or on the side so everyone can add it to taste. Remove the bay leaf before serving.