Fish And Yuca Stew With Pickled Onions Recipes

SLOW-COOKER BEEF STEW WITH YUCA

Slow-Cooker Beef Stew with Yuca image

Provided by Food Network Kitchen

Time 8h15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 pounds beef chuck roast, cut into 4 pieces
Kosher salt and freshly ground pepper
1 pound frozen peeled yuca chunks, thawed, halved if large
2 cups peeled butternut squash chunks (about 12 ounces)
1 small Cubanelle pepper, finely chopped
1 8-ounce can Spanish-style tomato sauce (such as Goya)
3 tablespoons minced cilantro stems, plus 1 tablespoon chopped leaves
1 clove garlic, finely grated
1/2 teaspoon dried oregano
1 small red onion
1/2 cup distilled white vinegar

Steps:

Place the beef in a 6- to 8-quart slow cooker. Season with salt and pepper. Arrange the yuca, squash and Cubanelle pepper around the beef in a single layer. Combine the tomato sauce, 1/2 cup water, the cilantro stems, garlic, oregano, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Pour all over the meat and vegetables. Cover and cook on low until the meat is tender and easy to pull apart, 8 hours.
Meanwhile, thinly slice the red onion. Bring the vinegar, 1/2 cup water and 1/2 teaspoon salt to a boil in a small saucepan. Remove from the heat and stir in the red onion, submerging the slices. Let cool, then transfer to a bowl and refrigerate until ready to serve.
Remove the meat to a plate and shred into bite-size chunks with 2 forks, discarding any large pieces of fat. Skim off any excess fat from the remaining stew in the slow cooker. Stir the meat back into the stew and season with salt and pepper. Divide among bowls. Top with the chopped cilantro leaves. Drain the pickled red onion and serve with the stew.

Nutrition Facts : Calories 800, Fat 35 grams, SaturatedFat 14 grams, Cholesterol 215 milligrams, Sodium 657 milligrams, Carbohydrate 61 grams, Fiber 6 grams, Protein 58 grams, Sugar 4 grams

FISH AND YUCA STEW WITH PICKLED ONIONS

Fish and Yuca Stew with Pickled Onions image

Provided by Anastacia Marx de Salcedo

Categories Citrus Fish Herb Onion Tomato Gourmet

Yield Makes 4 (main course) servings

Number Of Ingredients 14

Ingredients

For yuca
1 1/2 lb fresh or frozen yuca (1 large), cut crosswise into 2-inch sections for pickled onions
1 medium red onion, halved lengthwise, then thinly sliced
1/4 cup fresh lime juice
1/2 teaspoon salt
For fish stew
3 cups water
1 lb tomatoes, coarsely chopped
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 1/2 teaspoons salt
2 lb skinless tuna, bluefish, or mackerel fillets, cut into 1-inch pieces
Accompaniment: lime wedges
Garnish: chopped fresh cilantro

Steps:

Cook yuca:
If 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.
Make pickled onions while yuca cooks:
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.
Make fish stew while yuca finishes cooking:
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.

MARINATED YUCA WITH PICKLED RED ONIONS

Marinated Yuca with Pickled Red Onions image

Provided by Amanda Freitag

Categories side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 pounds yuca, peeled, cut into 3-inch pieces, quartered lengthwise and cored
Kosher salt and freshly ground black pepper
1/2 cup distilled white vinegar
1/4 cup lime juice
1/4 cup sour orange juice (or substitute additional lime juice)
1/4 cup olive oil
2 cloves garlic, minced
1/2 red onion, thinly sliced
1/4 cup fresh flat-leaf parsley leaves

Steps:

Put the yuca pieces in a heavy-bottomed saucepot and cover with cold water. Season with salt. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside to cool.
Meanwhile, add the vinegar, lime juice, sour orange juice, olive oil, garlic and red onions to a bowl. Season with salt and pepper. Add the cooled yuca and allow it to marinate for 30 minutes. Just before serving, stir in the parsley.

RUSSELL'S FISH STEW

Russell's Fish Stew image

Nice hearty seafood stew, perfect for those cold winter days. Serve with sliced French bread.

Provided by Dlish

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 1h45m

Yield 6

Number Of Ingredients 16

Ingredients

¼ cup olive oil
4 stalks celery
½ onion, diced
3 carrots, diced
3 cloves garlic, diced
1 (14 ounce) can stewed tomatoes
2 ½ cups water
1 cup white wine
1 (8 ounce) bottle clam juice
¼ cup sherry
2 cubes chicken bouillon
½ teaspoon red pepper flakes
salt and pepper to taste
½ bunch cilantro
½ pound medium shrimp - peeled and deveined
½ pound white fish, cut into small chunks

Steps:

Heat the oil in a large pot over medium heat. Mix in the celery, onion, carrots, and garlic. Cook and stir until onion is tender. Stir in the tomatoes, water, wine, clam juice, and sherry. Dissolve bouillon cubes in the stew, and season with red pepper, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.
Mix the cilantro, shrimp, and fish into the stew. Continue cooking 5 minutes, or until shrimp is opaque and fish is easily flaked. Remove from heat, and allow to sit 10 minutes before serving.

Nutrition Facts : Calories 249.6 calories, Carbohydrate 12.8 g, Cholesterol 71.3 mg, Fat 10.4 g, Fiber 2.3 g, Protein 18.3 g, SaturatedFat 1.5 g, Sodium 1158.9 mg, Sugar 5.1 g

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