Yucca Mofongo with Creaola Fish Stew

Recipe courtesy 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

ingredients

YUCCA MOFONGO:
  • 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
CREAOLA FISH STEW:
  • 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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

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.

Notes

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.