Preparation

rub the sea bass fillets with salt, pepper, lemon juice and chop them. fry in plenty of oil for five minutes, remove and place on absorbent paper, reserve until the end. wash the heads and spines of fish. fry with a little vegetable oil for two minutes, add all the ingredients of the stew and cook until they feel soft.

add the ripe plantains, yucca, yam and coconut milk and cook for 20 minutes over high heat, until the vegetables are tender. stir frequently so the coconut milk does not break up.

finally, add the thyme, salt, pepper and the fried fish pieces, cook over low heat for another 10 minutes, without stirring.


to consider
presentation:
serve hot accompanied by small plates with chopped avocado, lemons, hot sauce, capers and sour cream.

Ingredients

  • 1 kg of corvina fillet cut into squares
  • salt and pepper to taste
  • 2 lemons
  • vegetable oil for frying
  • stew (see recipe)
  • 2 heads and backbones of corvina
  • 4 ripe bananas
  • 8 cups of water
  • 2 pounds cassava, peeled and cut into chunks
  • 2 pounds yam, peeled and cut into chunks
  • 1/2 cup of stew
  • 3 cups of coconut milk
  • 1 teaspoon fresh thyme
  • stew ingredients:
  • 2 red big onions finely chopped
  • 6 chives stalks, chopped
  • 4 ripe tomatoes peeled and finely chopped
  • 8 criollo chili peppers, chopped
  • 2 garlic, crushed
  • 1 tablespoon of vinegar
  • salt and pepper to taste
  • 1/4 of cup of olive oil