Fish and Yuca Stew with Pickled Onions
Fish and Yuca Stew with Pickled Onions is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. If using fresh yuca, remove peel and pink flesh using a vegetable peeler.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIf using fresh yuca, remove peel and pink flesh using a vegetable peeler.
Cover fresh or frozen yuca with salted cold water in a 3- to 4-quart saucepan.
Bring to a boil, then simmer, covered, until yuca begins to split, 15 to 20 minutes.
Transfer yuca with a slotted spoon to a cutting board, reserving water in pan.
Cut into 1-inch wedges, pulling out and discarding tough core.
Return yuca to cooking water and simmer, covered, until tender and completely translucent, 15 to 25 minutes more.
Cover onion with boiling-hot water in a heatproof bowl and let stand 15 minutes.
Drain onion and return to bowl.
Add lime juice and salt, tossing to coat, and let stand at least 5 minutes before serving.
Bring water, tomatoes, cilantro, cumin, and 3/4 teaspoon salt to a boil in a 3- to 4-quart heavy saucepan.
Reduce heat and simmer, covered, 5 minutes.
Toss fish with remaining 3/4 teaspoon salt and stir into broth.
Cook, uncovered, over moderate heat, stirring occasionally, until fish is just cooked through, 3 to 5 minutes. 3Drain yuca and divide among 4 large soup bowls.
Ladle fish stew over yuca and top with some of pickled onions.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.