Fish And Yuca Stew With Pickled Onions
Serves: 6
Leola Gaylord
1 January 1970
Based on User reviews:
48
Spice
56
Sweetness
57
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Lime Juice (fresh)1.5 tsps
Salt3 cups
Water1 tbsp
Cilantro (chopped fresh)1 tsp
Ground CuminDirections:
1
Cook yuca: If using fresh yuca, remove peel and pink flesh using a vegetable peeler
2
Cover fresh or frozen yuca with salted cold water in a 3- to 4-quart saucepan
3
Bring to a boil, then simmer, covered, until yuca begins to split, 15 to 20 minutes
4
Transfer yuca with a slotted spoon to a cutting board, reserving water in pan
5
Cut into 1-inch wedges, pulling out and discarding tough core
6
Return yuca to cooking water and simmer, covered, until tender and completely translucent, 15 to 25 minutes more
7
If using fresh yuca, remove peel and pink flesh using a vegetable peeler
8
Cover fresh or frozen yuca with salted cold water in a 3- to 4-quart saucepan
9
Bring to a boil, then simmer, covered, until yuca begins to split, 15 to 20 minutes
10
Transfer yuca with a slotted spoon to a cutting board, reserving water in pan
11
Cut into 1-inch wedges, pulling out and discarding tough core
12
Return yuca to cooking water and simmer, covered, until tender and completely translucent, 15 to 25 minutes more
13
Make pickled onions while yuca cooks: Cover onion with boiling-hot water in a heatproof bowl and let stand 15 minutes
14
Drain onion and return to bowl
15
Add lime juice and salt, tossing to coat, and let stand at least 5 minutes before serving
16
Cover onion with boiling-hot water in a heatproof bowl and let stand 15 minutes
17
Drain onion and return to bowl
18
Add lime juice and salt, tossing to coat, and let stand at least 5 minutes before serving
19
Make fish stew while yuca finishes cooking: Bring water, tomatoes, cilantro, cumin, and 3/4 teaspoon salt to a boil in a 3- to 4-quart heavy saucepan
20
Reduce heat and simmer, covered, 5 minutes
21
Toss fish with remaining 3/4 teaspoon salt and stir into broth
22
Cook, uncovered, over moderate heat, stirring occasionally, until fish is just cooked through, 3 to 5 minutes
23
3Drain yuca and divide among 4 large soup bowls
24
Ladle fish stew over yuca and top with some of pickled onions
25
Bring water, tomatoes, cilantro, cumin, and 3/4 teaspoon salt to a boil in a 3- to 4-quart heavy saucepan
26
Reduce heat and simmer, covered, 5 minutes
27
Toss fish with remaining 3/4 teaspoon salt and stir into broth
28
Cook, uncovered, over moderate heat, stirring occasionally, until fish is just cooked through, 3 to 5 minutes
29
3Drain yuca and divide among 4 large soup bowls
30
Ladle fish stew over yuca and top with some of pickled onions