• Ingredients: 18
  • Serves: 4
  • Prep: 30 min
  • Bake: 45 min

Fish and yuca stew with pickled onions with garnish: chopped fresh cilantro. To make this fish and yuca stew with pickled onions for 4 persons you will need 30 min for preaparation and 45 min for baking.


For yuca

  • 1 1/2 lb fresh or frozen yuca , cut crosswise into 2-inch sections for pickled onions
  • 1 medium red onion, halved lengthwise, then thinly sliced
  • 1/4 cup fresh lime juice
  • 1/2 tsp. salt

For fish stew

  • Garnish: chopped fresh cilantro

For couscous

For frico caldo

  • 2 medium Yukon Gold potatoes, peeled and cut into quarters
  • 1 tbsp. unsalted butter
  • 1/2 medium onion, finely chopped
  • 2 cups finely grated Parmigiano-Reggiano
  • 1 tbsp. kosher salt
  • 1/2 tsp. nutmeg, freshly grated
  • 1 tbsp. olive oil

To serve

  • 2 large heads romaine , torn into bite-sized pcs.
  • 16 thin slices prosciutto


Cook yuca:

  1. Step 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.

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  2. Step 2 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.

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  3. Step 3 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.

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Make pickled onions while yuca cooks:

  1. Step 4 Cover onion with boiling-hot water in a heatproof bowl and let stand 15 minutes. Drain onion and return to bowl.

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Make fish stew while yuca finishes cooking:

  1. Step 5 Bring water, tomatoes, cilantro, cumin, and 3/4 teaspoon salt to a boil in a 3- to 4-quart heavy saucepan.

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  2. Step 6 Reduce heat and simmer, covered, 5 minutes. Toss fish with remaining 3/4 teaspoon salt and stir into broth.

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  3. Step 7 Cook, uncovered, over moderate heat, stirring occasionally, until fish is just cooked through, 3 to 5 minutes.
  4. Step 8 3Drain yuca and divide among 4 large soup bowls. Ladle fish stew over yuca and top with some of pickled onions.

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Nutrition information

Calories 496 Carbohydrates 39 g (13%)
Fat 12 g (18%) Protein 58 g (116%)
Saturated Fat 3 g (15%) Sodium 1,277 mg (53%)
Polyunsaturated Fat 3 g Fiber 6 g (23%)
Monounsaturated Fat 4 g Cholesterol 86 mg (29%)