Manabí-Style Albacore Stew with Roasted Green Plantain and Lemongrass Pickled Cucumber

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Wash the green plantains and make a shallow slit lengthwise through the peel. Place them on a tray, rub with 1 tablespoon oil, and roast for 25 to 30 minutes, until the peel is charred in spots and the flesh is tender.

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   2. While the plantains roast, make the quick pickle. In a bowl, combine the cucumber, half of the red onion, white vinegar, sugar, lemongrass, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well and let sit for 20 minutes.

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   3. Season the albacore fillets with 1 teaspoon salt, 1/2 teaspoon black pepper, and half of the ground cumin. Set aside while you make the stew base.

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   4. Heat 2 tablespoons oil in a wide skillet or shallow pot over medium heat. Add the remaining red onion, red bell pepper, and garlic. Cook for 4 to 5 minutes until the onion is translucent.

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   5. Stir in the ground annatto, the remaining ground cumin, and dried oregano. Cook for 30 seconds, then add the diced tomatoes. Cook for 6 to 8 minutes, lightly crushing the tomatoes to form a rustic sauce.

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   6. Pour in the strained naranjilla juice and the hot fish stock or water. Season with the remaining 1/2 teaspoon salt and simmer over medium heat for 5 minutes until the sauce comes together and becomes aromatic.

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   7. Nestle the albacore fillets into the sauce in a single layer. Cover the pan and cook over medium-low heat for 8 to 10 minutes, until the fish is just cooked and flakes gently. If checking internal temperature, it should reach 63 °C / 145 °F at the thickest part.

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   8. Remove the roasted plantains from the oven and let them rest for 5 minutes. Peel them, cut into large chunks, and lightly crush with a spoon or cup base. Add a pinch of salt and some of the chopped cilantro.

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   9. Finish the stew with the remaining chopped cilantro over the albacore. Serve each portion of fish with plenty of sauce, alongside the roasted plantain and a serving of lemongrass pickled cucumber.

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    10. Serve immediately, making sure each plate includes albacore, tomato-naranjilla sauce, roasted plantain, and pickled cucumber for a balanced combination of flavors.