Colombian catfish stew with arracacha, cimarrón herb, and light coconut creamy rice

Instructions

1. 1

   1. In a bowl, marinate the catfish fillets with lime juice, half of the garlic, cumin, 1/2 teaspoon salt, and black pepper. Let rest for 15 minutes while you prepare the remaining ingredients.

2. 2

   2. For the light creamy coconut rice, heat a medium pot over medium heat. Add the butter and 1 teaspoon of the vegetable oil. Stir in half of the scallions and cook for 2 minutes.

3. 3

   3. Add the white rice, light coconut milk, water, 1/2 teaspoon salt, half of the corn kernels, and 1 bay leaf. Once it comes to a boil, reduce the heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed.

4. 4

   4. Turn off the heat on the rice, add the toasted shredded coconut, fluff with a fork, and let it rest covered for 10 minutes so it becomes gently creamy.

5. 5

   5. In a wide pot or casserole, heat the remaining vegetable oil over medium heat. Sauté the white onion, the rest of the scallions, the rest of the garlic, the ripe tomato, and the red bell pepper for 8 minutes, until a juicy sofrito forms.

6. 6

   6. Add the annatto, arracacha, yellow creamer potatoes, the rest of the corn kernels, the other bay leaf, and the hot vegetable broth or water. Add another 1/4 teaspoon salt, stir, and bring to a boil.

7. 7

   7. Lower to medium-low heat, cover, and cook for 18 to 20 minutes, until the arracacha and potatoes are almost tender.

8. 8

   8. Arrange the catfish pieces over the stew without stirring too much so they do not break apart. Cover and cook for 8 to 10 minutes more, until the fish is cooked through and opaque in the center.

9. 9

   9. Stir in the cimarrón herb and fresh cilantro during the last 2 minutes of cooking. Taste the broth and adjust with the remaining salt if needed.

10. 10

    10. If you want to keep the dish warm before serving, do so over very low heat without letting it boil hard. If you prefer to finish it in the oven, cover the oven-safe casserole and hold it at 250 °F / 120 °C for up to 10 minutes.

11. 11

    11. Serve the stew very hot with a portion of the light creamy coconut rice on the side, making sure each plate includes catfish, arracacha, potatoes, corn, and plenty of broth.