Fish And Yuca Stew With Pickled Onions Recipe

Name: Fish And Yuca Stew With Pickled Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
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
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.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Fish And Yuca Stew With Pickled Onions falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish And Yuca Stew With Pickled Onions

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