Coastal Fish Stew with Coconut, Yuca and Lime Chili

Instructions

1. 1

   1. Place the yuca in a pot with the water and 1/2 teaspoon of the salt. Cook over medium heat for 18 to 20 minutes, until tender but still holding its shape. Drain and set aside.

2. 2

   2. Season the fish fillets with 1 tablespoon of the lime juice, half of the garlic, the cumin, 1/2 teaspoon salt, and the black pepper. Let them rest for 10 minutes while you prepare the stew base.

3. 3

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

4. 4

   4. Add the remaining garlic, tomatoes, annatto or paprika, and dried oregano. Cook for 6 to 8 minutes, stirring, until a juicy and fragrant base forms.

5. 5

   5. Stir in the coconut milk and 3 tablespoons of the remaining lime juice. Mix well and let it come to a gentle simmer for 3 minutes over medium-low heat.

6. 6

   6. Add the cooked yuca to the sauce and cook for 5 minutes so it absorbs flavor. Taste and adjust with the remaining salt if needed.

7. 7

   7. Lay the fish fillets over the sauce, spoon some of the mixture over them, and cover the pan. Cook over low heat for 8 to 10 minutes, until the fish is just cooked and flakes easily. If you prefer to finish it in the oven, transfer the oven-safe pan to 350°F / 175°C for 8 minutes.

8. 8

   8. Meanwhile, make the lime chili topping by mixing the fresh red chili, cilantro, and 1 tablespoon of hot sauce from the pan in a bowl. Stir to combine.

9. 9

   9. Serve the stew hot with pieces of yuca and plenty of coconut-tomato sauce. Finish each portion with the lime-cilantro chili spooned on top.