Bobó de Camarão (SHELLFISH-FREE)

Ingredients

• 1 lb Yuca (cassava), peeled and cubed
• 1 lb Firm white fish (cod, halibut), cubed
• 2 tbsp Lime juice
• 1 13.5 oz can Coconut milk
• 2 tbsp Dendê oil (palm oil)
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1 medium Bell pepper (red or yellow), chopped
• 1 medium Tomato, chopped
• 0.25 cup Cilantro, chopped
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Cook yuca: Boil yuca in salted water until tender, about 20-25 minutes. Drain and set aside.
2. 2Marinate fish: Toss the cubed fish with lime juice, salt, and pepper.
3. 3Sauté aromatics: Heat dendê oil in a large pot or Dutch oven over medium heat. Add onion and garlic and sauté until softened, about 5 minutes. Add bell pepper and tomato and cook for another 3 minutes.
4. 4Blend yuca: In a blender or food processor, blend the cooked yuca with coconut milk until smooth.
5. 5Combine and simmer: Pour the yuca purée into the pot with the sautéed vegetables. Add the marinated fish. Simmer until the fish is cooked through, about 8-10 minutes.
6. 6Garnish and serve: Stir in cilantro. Serve hot with white rice.

Substitutions

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