Coastal Ecuadorian Yuca and Shrimp Stew with Toasted Peanut Chili

Instructions

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   1. Place the yuca in a pot with the fish stock or water and 1 teaspoon of salt. Cook over medium heat for 20 to 25 minutes, until very tender. Remove any tough center fibers if present and set aside.

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   2. Meanwhile, make a quick pickled onion by mixing the thinly sliced red onion with 1 tablespoon of key lime juice, the cane vinegar or white vinegar, and a pinch of salt. Let it rest for 15 minutes.

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   3. For the peanut chili sauce, blend the toasted peanuts with the yellow chili or mild chili, half of the minced garlic, 60 ml (1/4 cup) of hot water, a pinch of salt, and 1 teaspoon of achiote oil until smooth and thick but pourable. Add the remaining hot water gradually if needed. Set aside.

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   4. In a large pot, heat 1 tablespoon of achiote oil over medium heat. Sauté the diced red onion and green bell pepper for 5 minutes, until softened. Add the remaining minced garlic, ground cumin, and dried oregano, and cook 1 minute more.

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   5. Add the fresh corn kernels to the sautéed mixture and cook for 2 minutes. Stir in the cooked yuca with 500 ml (2 cups) of its cooking liquid and the coconut milk. Simmer over medium-low heat for 8 minutes, stirring occasionally.

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   6. Using a spoon, mash part of the yuca directly in the pot to thicken the stew rustic-style. Adjust with more cooking liquid if you want a lighter texture. Season with some of the salt and the black pepper.

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   7. Pat the raw shrimp dry. Toss it with the remaining salt, black pepper, 1 tablespoon of key lime juice, and the remaining tablespoon of achiote oil.

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   8. Heat a large skillet over medium-high heat. Sear the shrimp for 2 to 3 minutes per side, until just cooked and pink. If you prefer to use the oven, you may bake it on a tray at 400°F / 200°C for 6 to 8 minutes.

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   9. Stir half of the chopped cilantro and half of the peanut chili sauce into the stew. Cook 2 minutes more to meld the flavors. Taste and adjust salt if needed.

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    10. Serve the stew hot in deep bowls. Top with the seared shrimp, spoon over the remaining peanut chili sauce, and finish with the pickled red onion and the rest of the chopped cilantro.