Cuban Fish Fricassee with Light Coconut, Yuca, and Sweet Peppers

Instructions

1. 1

   1. Place the fish in a bowl with the sour orange juice, half of the garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently and marinate for 15 minutes in the refrigerator.

2. 2

   2. Place the yuca in a pot with enough water to cover it, the bay leaf, and 1/2 teaspoon salt. Bring to a boil, then cook over medium heat for 20 to 25 minutes until tender. Drain, remove the fibrous core if needed, and keep warm.

3. 3

   3. In a wide pot or deep skillet, heat the olive oil over medium heat. Add the onion, red bell pepper, sweet peppers, and remaining garlic. Sauté for 6 to 8 minutes until the onion is translucent and fragrant.

4. 4

   4. Stir in the crushed tomato, sweet paprika, cumin, oregano, remaining salt, and remaining black pepper. Cook for 3 minutes, stirring, to deepen the sofrito.

5. 5

   5. Add the olives, capers, light coconut milk, and fish stock or water. Mix well and let it gently simmer for 5 minutes so the sauce comes together.

6. 6

   6. Add the fish pieces along with their marinade to the pot. Reduce to medium-low heat and cook for 6 to 8 minutes, gently shaking the pot, until the fish is opaque and just flakes with a fork. The safe internal temperature for the fish should reach 145°F / 63°C.

7. 7

   7. Stir in half of the fresh cilantro and adjust salt if needed. Cook 1 minute more.

8. 8

   8. Serve the fricassee hot with the cooked yuca on the side. Finish with the remaining cilantro and lime wedges to squeeze over just before eating.