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Fish and Yuca Stew with Pickled Onions

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Fish and Yuca Stew with Pickled Onions

Fish and Yuca Stew with Pickled Onions

amanda

Equipment

  • Pot/Stove Top Cooker - "Cast iron Dutch oven: Ideal for slow-cooking stews and braises."

  • Cutting Board - "Mandoline slicer: Great for achieving uniform onion pieces quickly."

  • Onion Cutter (Mandolin Slicer) - "Mandoliner Pro FX - Premium Mandoline with Adjustable Blade Angles and Guard."

  • Knife Set - "Wusthoff Knives - Professional Chef's Knife & Cleaver Set: For a variety of prep work including cutting yuca and fish."

  • Yuca Peeler - "OXO Good Grips Stainless Steel Yuca/Cassava Vegetable Peeler: Easy to handle and peels away the skin from yuca efficiently."

  • Pickling Kit - "The Pickle Jar with Lids - Ideal for creating your own pickled onions at home."

  • Measuring Cups & Spoons - "KitchenAid Adjustable Measuring Cup & Pitcher, Set of 4 (1/2-cup, 1-cup, 2-cup): Vital for precise ingredient measurement."

  • Colander - "Napkins Fine Mesh Colander: Useful for rinsing and draining the vegetables."

  • Frying Pan or Skillet - "Cast Iron Skillet with Lid - Durable cookware perfect for searing fish fillets if desired to add a crispy texture."

Ingredients

  • 1 1/2 lb fresh or frozen yuca (1 large), 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 teaspoon salt

  • 3 cups water

  • 1 lb tomatoes, coarsely chopped

  • 1 tablespoon chopped fresh cilantro

  • 1 teaspoon ground cumin

  • 1 1/2 teaspoons salt

  • 2 lb skinless tuna, bluefish, or mackerel fillets, cut into 1-inch pieces

  • Accompaniment: lime wedges

  • Garnish: chopped fresh cilantro

Instructions

1

Instruction 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.
2

Instruction 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.
3

Instruction 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.
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