Yucca Mofongo with Creaola Fish Stew

Recipe courtesy of Maira Isabel
Show: Hook, Line & Dinner Episode: Puerto Rico
TOTAL TIME: 50 min
Prep: 25 min
Inactive Prep: --
Cook: 25 min
YIELD: 4 servings
LEVEL: Intermediate


  • 8 to 10 cups vegetable or canola oil, for frying
  • 3 pounds yucca, peeled and cut into 1-inch chunks
  • 3 to 4 cloves garlic, peeled
  • 2 cups pork rinds
  • Salt
  • 2 tablespoons olive oil
  • 5 to 6 leaves culantro, chopped, plus more for garnish, optional
  • 4 to 5 small sweet chile peppers, seeded and coarsely chopped
  • 2 cloves garlic, finely chopped
  • 1 small bunch fresh cilantro, chopped
  • 1 medium onion, coarsely chopped
  • 2 cups tomato sauce
  • 2 tablespoons tomato paste
  • 1 1/2 pounds firm-fleshed oily fish, such as rainbow runner, skinned and cut into 1-inch pieces
  • 1 tablespoon adobo seasoning
  • Salt
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Cook's Note: Mofongo is traditionally prepared and served in a tall wooden mortar and pestle called a "pilon". If you don't have a pilon or mortar and pestle, it can be prepared in a normal mixing bowl and mashed with a wooden spoon or cocktail muddler.

For the yucca mofongo: Add the oil to a small stockpot to fill it about 4 inches up the side. Place the pot over medium-high heat and preheat to 350 degrees F (adjust the heat as needed throughout cooking to maintain that temperature).

Carefully add the yucca to the hot oil and fry until pale golden brown and tender when pierced with a knife, 8 to 10 minutes.

While the yucca is frying, mash the garlic in the bottom of a serving bowl. When the yucca are ready, carefully remove about one-third of them from the oil and transfer to the serving bowl. Add some of the pork rinds, sprinkle lightly with salt and mash them into a chunky paste. Continue adding the remaining yucca and pork rinds to the serving bowl in 2 more batches, mashing them into a chunky paste. Adjust the final seasoning with salt as needed. Keep warm until ready to serve.

For the fish stew: Place a large high-sided skillet over medium-high heat with the olive oil. Add the culantro, chile peppers, garlic, cilantro and onions to the skillet and cook, stirring frequently, until aromatic, 2 to 3 minutes. Add the tomato sauce and tomato paste and continue cooking until the vegetables are tender, 4 to 5 minutes more. Sprinkle the fish with the adobo seasoning and add it to the skillet. Simmer, gently stirring occasionally, until the fish is cooked through, 4 to 5 minutes. Adjust the seasoning with salt as needed.

Serve the fish stew with the mofongo.


This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.



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