Colombian Fish Stew with Coconut, Yuca, and Sweet Pepper Hogao

Instructions

1. 1

   1. Season the red snapper or tilapia fillets with 1 tablespoon (15 ml) of the lime juice, half of the salt, and the black pepper. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Place the yuca in a pot with 2 cups (500 ml) of water or light vegetable broth and a pinch of salt. Cook over medium heat for 15 to 18 minutes, until just tender but not falling apart. Drain and set aside.

3. 3

   3. In a wide pot or deep skillet, heat the vegetable oil over medium heat. Add the scallions, white onion, garlic, sweet pepper, and red bell pepper. Sauté for 5 minutes until fragrant and softened.

4. 4

   4. Stir in the chopped tomato, ground cumin, annatto or paprika, and the remaining salt. Cook for 8 minutes, stirring, until a thick and glossy hogao forms.

5. 5

   5. Add the coconut milk, any remaining water or broth if reserved, the par-cooked yuca, and half of the fresh cilantro. Mix well and cook over medium-low heat for 8 minutes so the yuca absorbs the flavor.

6. 6

   6. Nestle the fish fillets into the stew, cover the pot, and cook gently for 8 to 10 minutes, until the fish is cooked through and flakes easily. Keep the stew at a very gentle simmer, not a hard boil.

7. 7

   7. Meanwhile, heat a skillet over medium heat and melt the butter. Add the ripe plantain slices and brown them for 2 to 3 minutes per side until caramelized and tender.

8. 8

   8. Turn off the heat under the stew and add the remaining tablespoon (15 ml) of lime juice and the rest of the fresh cilantro. Adjust salt if needed.

9. 9

   9. Serve the fish with plenty of coconut-hogao sauce, alongside the yuca from the stew and the browned ripe plantain slices. If you want to keep it warm before serving, hold it covered in a 200 °F / 95 °C oven for up to 10 minutes.