Albacore Stew with Coconut and Tree Tomato, Served with Mashed Green Plantain and Toasted Corn

Instructions

1. 1

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

2. 2

   2. Heat a wide pot over medium heat and add 15 ml (1 tbsp) annatto oil. Sauté 120 g (about 3/4 cup) of the red onion with the garlic for 3 minutes until softened. Add the red bell pepper, tomato, cumin, and oregano, and cook 5 more minutes, stirring occasionally.

3. 3

   3. Add the blended tree tomato and coconut milk. Cook the sauce over medium-low heat for 8 minutes until slightly thickened. Stir in half of the chopped culantro or cilantro and taste for salt, adding 2 g (1/4 tsp) more if needed.

4. 4

   4. Place the albacore portions into the sauce, spoon some liquid over them, cover the pot, and cook over low heat for 10 to 12 minutes, until the fish is just cooked through and flakes easily. Avoid a hard boil so the fish stays moist.

5. 5

   5. Meanwhile, place the green plantain in a saucepan with the water and 2 g (1/4 tsp) salt. Cook over medium heat for 18 to 20 minutes, until very tender. Drain the plantain, reserving 60 ml (1/4 cup) of the cooking water.

6. 6

   6. In a skillet, heat the remaining 15 ml (1 tbsp) annatto oil and sauté the remaining 60 g (about 1/2 cup) red onion for 2 minutes. Add the cooked corn kernels and toast for 4 minutes, stirring, until lightly golden. Set aside.

7. 7

   7. Mash the hot plantain with the butter, fresh cheese, and the reserved 60 ml (1/4 cup) cooking water until rustic but smooth. Adjust with the remaining salt if needed.

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   8. Serve one portion of mashed plantain on each plate, place a piece of albacore with plenty of coconut and tree tomato sauce on top or alongside, and finish with the toasted corn and the remaining chopped culantro or cilantro.

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   9. If you want to keep the dish warm before serving, cover it and hold it in the oven at 200 °F / 95 °C for up to 10 minutes, without overcooking the fish.