Manabí-Style Albacore Stew with Roasted Green Plantain and Herbed Cucumber

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Wash the green plantains and make a shallow slit along the peel. Place them on a tray and rub them with 1 tablespoon of annatto oil.

2. 2

   Roast the plantains for 30 to 35 minutes at 220°C / 425°F, turning halfway through, until the peel is very dark and the flesh is tender.

3. 3

   While the plantains roast, season the albacore loins with 1/2 teaspoon of salt, the black pepper, and 2 tablespoons of the key lime juice. Let them rest for 10 minutes.

4. 4

   In a wide skillet or shallow pot, heat 2 tablespoons of annatto oil over medium heat. Add 120 g of the red onion, the green bell pepper, and the garlic. Cook for 4 minutes until softened.

5. 5

   Add the chopped tomato, ground cumin, dried oregano, the remaining salt, and the mild fresh chili if using. Cook for 6 to 8 minutes, stirring, until you have a juicy, fragrant sauté base.

6. 6

   Mix the ground roasted peanuts with the warm water to make a light paste. Stir it into the sauté along with the fish stock or water and cook for 3 minutes so the sauce lightly thickens.

7. 7

   Nestle the albacore loins into the sauce, cover the skillet, and cook over low heat for 10 to 12 minutes, until the fish is just cooked and flakes easily. If checking internal temperature, it should reach 63°C / 145°F.

8. 8

   Add half of the chopped cilantro and 1 more tablespoon of key lime juice. Gently shake the pan to combine without breaking the fish too much.

9. 9

   When the plantains are ready, let them rest for 5 minutes. Peel them, place the flesh in a bowl, and smash it into large chunks with 1 tablespoon of annatto oil and a pinch of salt.

10. 10

    For the salad, combine the cucumber, the remaining 60 g of red onion, the parsley, and the rest of the cilantro with the white vinegar. Add the final tablespoon of key lime juice and mix well. Adjust salt to taste.

11. 11

    Serve one portion of smashed roasted plantain on each plate, top or side it with an albacore loin and plenty of sauce, and finish with the fresh herbed cucumber salad.