Colombian Fish and Yuca Stew with Coconut Hogao and Basil

Name: Colombian Fish and Yuca Stew with Coconut Hogao and Basil
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Colombiana
Ingredients: 24 oz firm white fish fillets; 1.1 lb peeled yuca in chunks; 2 cups ripe tomatoes, chopped; 1 cup scallions, chopped; 1 cup white onion, thinly sliced; 3/4 cup red bell pepper, chopped; 1 tbsp garlic, minced; 1 2/3 cups unsweetened coconut milk; 1 1/4 cups fish stock or water; 2 tbsp vegetable oil; 2 tbsp lime juice; 1/3 cup fresh basil, chopped; 1 tsp ground cumin; 1 tsp annatto powder or paprika; 1 1/4 tsp salt; 1/2 tsp black pepper; 10.5 oz ripe plantain; 1/4 cup fresh cilantro, chopped

An original dish inspired by Colombian coastal flavors: white fish fillets gently simmered in a stew with tomato and scallion hogao, coconut milk, tender yuca, and a touch of fresh basil. Comforting, fragrant, and deeply homestyle.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g firm white fish fillets (como róbalo, merluza or pargo, skinless ni espinas)
500 g peeled yuca in chunks (trozos medium)
300 g ripe tomatoes, chopped (without semillas if desired)
120 g scallions, chopped (parte blanca and verde)
120 g white onion, thinly sliced (slice fina)
100 g red bell pepper, chopped (diced small)
12 g garlic, minced (fresh)
400 ml unsweetened coconut milk (agitar antes of usar)
300 ml fish stock or water (hot)
30 ml vegetable oil (for sofreír)
30 ml lime juice (freshly squeezed)
10 g fresh basil, chopped (lightly packed)
2 g ground cumin (divided)
2 g annatto powder or paprika (for color)
8 g salt (or to taste, divided)
2 g black pepper (freshly ground)
300 g ripe plantain (sliced diagonales)
8 g fresh cilantro, chopped (for terminar)

Nutrition facts

per serving

464 kcal

Calories

35 g

Protein

31 g

Carbs

22 g

Fat

4 g

Fiber

27 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Fish

Instructions

1
1. Season the fish fillets with 1 tablespoon (15 ml) lime juice, half of the cumin, half of the salt, and the black pepper. Let them rest for 10 minutes in the refrigerator while you prepare the rest.
2
2. Place the yuca in a pot with enough water to cover it and a pinch of salt. Cook over medium heat for 18 to 20 minutes, until tender but not falling apart. Drain and set aside.
3
3. In a wide saucepan or deep skillet, heat the oil over medium heat. Add the scallions, white onion, red bell pepper, and garlic. Sauté for 4 to 5 minutes until fragrant and softened.
4
4. Stir in the chopped tomatoes, annatto or paprika, the remaining cumin, and the remaining salt. Cook for 8 minutes, stirring, until a thick, juicy hogao forms.
5
5. Pour the coconut milk and hot fish stock or water into the hogao. Mix well and let it come to a gentle simmer for 5 minutes so the flavors blend.
6
6. Add the cooked yuca and half of the chopped basil. Cook for 3 minutes over medium-low heat so the yuca absorbs some of the sauce.
7
7. Arrange the fish fillets in the sauce in a single layer. Cover the pan and cook over low heat for 8 to 10 minutes, or until the fish is opaque and flakes easily with a fork.
8
8. Meanwhile, in a separate skillet, cook the ripe plantain slices over medium heat for 2 to 3 minutes per side until lightly golden and softened. If preferred, you can warm them in the oven at 400 °F / 200 °C for 10 minutes on a lightly oiled tray.
9
9. Add the remaining tablespoon of lime juice, the rest of the basil, and the cilantro to the stew. Taste and adjust salt if needed. Cook 1 more minute without boiling hard.
10
10. Serve the stew hot with the yuca, plenty of coconut hogao, and the ripe plantain slices on the side.

Chef tips

To keep the fish from breaking apart, use thick fillets and avoid stirring once they go into the sauce; gently shake the pan instead. If the coconut milk is very thick, add a few extra spoonfuls of stock to loosen the stew.

Substitutions

You can replace the yuca with yam in the same amount. The basil can be swapped for culantro or a bit more cilantro for a more traditional local profile. If you do not have fish stock, use hot water with an extra pinch of salt.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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