Bobó de Camarão (SHELLFISH-FREE)

Instructions

1. 1Place the about 450 g of yuca (cassava) in a medium pot and cover with water. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the yuca is fork-tender, about 20-25 minutes. Drain the yuca and set aside.
2. 2In a medium bowl, combine the about 450 g of firm white fish (cod, halibut) with 2 tablespoons of lime juice, 1/2 teaspoon of salt, and 0.5 teaspoon of black pepper. Toss gently to coat the fish pieces.
3. 3Heat the 2 tablespoons of dendê oil in a large, heavy-bottomed pot or Dutch oven over medium heat (175°C). Add the 1 medium onion, chopped, and 3 cloves of garlic, minced. Sauté until the onion is softened and translucent, about 5 minutes. Add the 1 medium bell pepper, chopped, and 1 medium tomato, chopped. Cook for another 3 minutes, stirring occasionally, until the vegetables begin to soften.
4. 4Transfer the cooked about 450 g of yuca to a blender or food processor. Add the about 380 g can of coconut milk. Blend until the mixture is completely smooth and creamy. This may take 1-2 minutes depending on your blender.
5. 5Pour the smooth yuca purée into the large pot with the sautéed vegetables. Stir to combine. Gently add the marinated about 450 g of firm white fish to the pot. Bring the mixture to a gentle simmer over medium-low heat (150°C). Cook, stirring occasionally, until the fish is opaque and cooked through, about 8-10 minutes. The fish should flake easily.
6. 6Stir in the 0.25 cup of cilantro, chopped. Serve the Bobó de Camarão hot, ideally with white rice.

Substitutions

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