Tapado de Pescado!
This Honduran specialty features coconut milk.
2 cups water, divided
1/2 lb. fresh or frozen yuca, peeled and cut into 1- to 1 1/2-inch pieces
1/2 lb. calabaza, butternut, or acorn squash
1/2 lb. sweet potatoes or yams, peeled and cut into 1 to 1/2-inch pieces
1 green plantain, peeled and cut into 1/2-inch rounds
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup finely chopped red bell pepper
2 to 3 sprigs cilantro, finely chopped
1 1/2 tsp. salt
1 yellow plantain, peeled and cut into 1/2-inch rounds
1 cup coconut milk, divided
1 1/2 lb. white-flesh fish steaks of choice (such as snapper, bass, haddock, or halibut)
Slices of red bell pepper for garnish
In a Dutch oven or large wide-bottom stockpot, add 1 cup of water to the yuca pieces. Cover and set over medium-high heat. Simmer for 5 minutes, turning the yuca pieces over once. Add the calabaza or other squash, sweet potatoes or yams, green plantain, onion, garlic, red bell pepper, cilantro, and salt. Toss all ingredients well and cover. Cook for 10 minutes, then add the yellow plantain and remaining cup of water.
Cover and continue to cook for 15 minutes, gently tossing the ingredients once. Add 3/4 cup of the coconut milk and toss the ingredients again. Cover and cook for another 2 to 3 minutes. Stir in the remaining coconut milk and carefully place the fish steaks over the vegetables. Pour several spoonfuls of the broth over the fish and top with some of the vegetables. Cover and cook for 10 to 12 minutes, until the fish is white and flaky. Gently move the vegetables aside and remove the fish pieces, placing them onto a large serving platter. Spoon the vegetables and sauce alongside and garnish with slices of red bell pepper. Makes 4 servings.
~ Courtesy of Latina Magazine