Soft Manioc Polenta Recipe

Name: Soft Manioc Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pound heads and bones from white-fleshed fish; 16 to 20 shrimp shells (from 1 pound extra-large shrimp; optional); 1 pound tomatoes, quartered; 1 medium onion, chopped; 1/4 cup chopped green bell pepper; 2 tablespoons chopped yellow bell pepper; 5 sprigs fresh cilantro; 4 sprigs fresh flat-leaf parsley; 1 tablespoon fresh lime juice; 1 teaspoon salt; 1 garlic clove, chopped; 2 (1-inch-thick) slices yellow plantain, peeled; 4 cups water; 1 cup toasted manioc flour; 1/4 teaspoon salt; 1/4 cup finely chopped fresh cilantro; 2 tablespoons finely chopped fresh flat-leaf parsley

Servings: persons

2 pound heads and bones from white-fleshed fish
16 to 20 shrimp shells (from 1 pound extra-large shrimp; optional)
1 pound tomatoes, quartered
1 medium onion, chopped
1/4 cup chopped green bell pepper
2 tablespoons chopped yellow bell pepper
5 sprigs fresh cilantro
4 sprigs fresh flat-leaf parsley
1 tablespoon fresh lime juice
1 teaspoon salt
1 garlic clove, chopped
2 (1-inch-thick) slices yellow plantain, peeled
4 cups water
1 cup toasted manioc flour
1/4 teaspoon salt
1/4 cup finely chopped fresh cilantro
2 tablespoons finely chopped fresh flat-leaf parsley

1
Bring fish bones, shrimp shells, tomatoes, onion, bell peppers, cilantro sprigs, parsley sprigs, lime juice, salt, garlic, plantain, and water to a boil in a 5- to 6-quart pot, then reduce heat and simmer stock, uncovered, until liquid is reduced to about 4 cups (vegetables will exude liquid as they cook), about 25 minutes.
2
Pour stock through a fine-mesh sieve into a large bowl, discarding solids.
3
If there is more than 4 cups, boil until reduced; if there is less, add water. If using stock right away, bring to a boil in cleaned pot; otherwise, chill, uncovered, until completely cooled, then cover.
4
Add manioc flour in a thin stream to boiling stock, whisking constantly, then whisk in salt. Reduce heat to moderately low and cook, whisking, 1 minute. Stir in chopped herbs and let stand 2 minutes. Serve immediately.

588

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 pound heads and bones from white-fleshed fish, 16 to 20 shrimp shells (from 1 pound extra-large shrimp; optional), 1 pound tomatoes, quartered, 1 medium onion, chopped, and more.

Yes, Soft Manioc Polenta 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.

That's it — enjoy your meal!

Soft Manioc Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions