Sancocho de Pescado (Gluten-Free Fish Stew)

Ingredients

• 1.5 lbs Firm white fish (such as snapper or sea bass)
• 1 lb Yuca (cassava)
• 2 medium Plantains (green)
• 1 lb Potatoes
• 1 medium Onion
• 4 cloves Garlic
• 0.25 cup Cilantro
• 1 large Tomato
• 1 can Coconut milk
• 2 tablespoons Lime juice
• 1 teaspoon Salt
• 0.5 teaspoon Pepper

Instructions

1. 1Prepare your ingredients: Cut the 1.5 lbs firm white fish into 2-inch chunks. Peel and chop the 1 lb yuca, 2 medium green plantains, and 1 lb potatoes into roughly 1.5-inch pieces. Finely dice the 1 medium onion, mince the 4 cloves garlic, and chop the 1 large tomato. Measure out the 0.25 cup cilantro, 1 can coconut milk, and 2 tablespoons lime juice.
2. 2In a large heavy-bottomed pot, combine the diced 1 medium onion, minced 4 cloves garlic, and chopped 1 large tomato. Cook over medium heat (350°F/175°C) for 5 minutes, stirring occasionally, until the onion is softened and translucent.
3. 3Add the chopped 1 lb yuca, 2 medium green plantains, and 1 lb potatoes to the pot. Pour in enough water to cover the vegetables completely. Increase the heat to high and bring the water to a rolling boil.
4. 4Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes. The vegetables should be almost tender when pierced with a fork. You can test this by carefully removing a piece of yuca or potato and seeing if it yields easily.
5. 5Gently add the 1.5 lbs firm white fish chunks and the 1 can coconut milk to the pot. Ensure the fish is submerged in the liquid. Continue to simmer, covered, for another 10-15 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature of the fish should reach 145°F (63°C).
6. 6Remove the pot from the heat. Stir in the chopped 0.25 cup cilantro and the 2 tablespoons lime juice. Season the stew with 1 teaspoon salt and 0.5 teaspoon pepper.
7. 7Serve the Sancocho de Pescado hot immediately.

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