Fish and Yuca Stew with Pickled Onions
A hearty Caribbean-inspired stew featuring tender yuca root and fish fillets in a fragrant tomato broth, served with zesty pickled red onions. This flavorful dish combines the sweetness of yuca with fresh fish and bright citrus notes.
Ingredients
- •1½ lb yuca
- •1 medium red onion
- •¼ cup fresh lime juice
- •½ teaspoon salt
- •3 cups water
- •1 lb tomatoes
- •1 tablespoon chopped fresh cilantro
- •1 teaspoon ground cumin
- •1½ teaspoons salt
- •2 lb fish fillets
- •1 serving lime wedges
- •1 serving cilantro
Cooking Instructions
- 1.
If using fresh yuca, remove peel and pink flesh using a vegetable peeler. Cover fresh or frozen yuca with salted cold water in a 3- to 4-quart saucepan. Bring to a boil, then simmer, covered, until yuca begins to split, 15 to 20 minutes. Transfer yuca with a slotted spoon to a cutting board, reserving water in pan. Cut into 1-inch wedges, pulling out and discarding tough core. Return yuca to cooking water and simmer, covered, until tender and completely translucent, 15 to 25 minutes more.
45 min
- 2.
Cover onion with boiling-hot water in a heatproof bowl and let stand 15 minutes. Drain onion and return to bowl. Add lime juice and salt, tossing to coat, and let stand at least 5 minutes before serving.
20 min
- 3.
Bring water, tomatoes, cilantro, cumin, and 3/4 teaspoon salt to a boil in a 3- to 4-quart heavy saucepan. Reduce heat and simmer, covered, 5 minutes. Toss fish with remaining 3/4 teaspoon salt and stir into broth. Cook, uncovered, over moderate heat, stirring occasionally, until fish is just cooked through, 3 to 5 minutes. 3Drain yuca and divide among 4 large soup bowls. Ladle fish stew over yuca and top with some of pickled onions.
15 min
