Coastal Bonito Seco with Creamy Canary Beans and Garlic-Seared Yuca

Instructions

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   1. Season the bonito with 4 g (3/4 tsp) salt, black pepper, cumin, and lime juice. Let it rest for 10 minutes while you prepare the other components.

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   2. Place the yuca in a pot with enough water to cover and a pinch of salt. Cook over medium heat for 18 to 22 minutes, until tender but not falling apart. Drain well and remove the fibrous core if needed.

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   3. Heat 2 tbsp (30 ml) vegetable oil in a wide pot over medium heat. Add the diced red onion and cook for 6 to 8 minutes until softened. Stir in 4 chopped garlic cloves and cook for 1 minute.

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   4. Add the ají amarillo paste, blended or finely chopped cilantro, dried oregano, and bay leaf. Cook for 3 minutes, stirring, until the paste looks glossy and the cilantro turns a deeper green.

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   5. Pour in the chicha de jora and 1 cup (240 ml) of the fish stock or water. Add the remaining 2 g (1/4 tsp) salt and bring to a gentle simmer for 5 minutes so the flavors meld.

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   6. Add the cooked canary beans to the pot. Lightly mash some of the beans with a spoon to thicken the stew. Add the remaining 1 cup (240 ml) fish stock or water and cook over low heat for 12 to 15 minutes, stirring occasionally, until creamy. Adjust salt if needed and remove the bay leaf.

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   7. Meanwhile, pat the bonito dry. Heat 1 tbsp (15 ml) vegetable oil in a large skillet over medium-high heat. Sear the bonito for 1 1/2 to 2 minutes per side, just until browned on the outside. Carefully transfer it to the seco pot over the beans and cook 4 to 6 minutes over low heat, spooning sauce over it, until juicy and just cooked through in the center.

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   8. In another skillet, heat the butter with the remaining 1 tbsp (15 ml) vegetable oil over medium heat. Add the 2 grated garlic cloves and cook for 30 seconds. Add the cooked yuca and brown for 5 to 7 minutes, turning, until lightly crisp around the edges. If you want to keep it warm, hold it in a preheated oven at 200°F (95°C).

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   9. To serve, spoon a base of creamy canary beans onto each plate, set the bonito on top with plenty of sauce, and add the garlic-seared yuca on the side. Finish with the thinly sliced red onion and extra fresh cilantro.

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    10. If you prefer to reheat the dish before serving, do it gently in a 275°F (135°C) oven for 8 to 10 minutes, covering the dish so the bonito does not dry out.