Best 2 Yuca Stew Recipes

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Embark on a culinary journey with yuca stew, a traditional dish that captures the essence of Latin American cuisine. Discover the vibrant flavors and textures as you explore the best recipes that showcase the versatility of this humble root vegetable. From slow-simmered stews bursting with rich, savory broth to hearty one-pot meals infused with aromatic spices, this article will guide you through the world of yuca stew.

Here are our top 2 tried and tested recipes!

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

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.

YUCA STEW



Yuca Stew image

On chilly Brazilian evenings I like to serve our small group this simple recipe. I added harissa, the Tunisian spice blend, to the stew to spice it up, but any pepper sauce will do.

Provided by Cris

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 10

3 pounds yuca, peeled and cut into chunks
2 ounces bacon
2 teaspoons extra-virgin olive oil
1 teaspoon canola oil
1 large onion, sliced
2 cloves garlic, minced
10 cups water, or as needed
1 teaspoon salt
½ teaspoon harissa spice blend (powder)
2 cups chopped watercress

Steps:

  • Place yuca into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft enough to mash, 25 minutes to 1 hour.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until browned, about 10 minutes. Drain bacon slices on paper towels.
  • Drain and mash the yuca. Heat olive oil and canola oil in a stockpot over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add mashed yuca, water, salt, and harissa. Bring to a boil, reduce heat, and simmer until stew is thickened, 20 to 30 minutes.
  • Insert an immersion blender into the stew and puree until smooth. Crumble bacon into the stew and stir in watercress. Turn off heat, cover, and let rest for a few minutes. Serve warm.

Nutrition Facts : Calories 317.7 calories, Carbohydrate 64.4 g, Cholesterol 3.3 mg, Fat 3.6 g, Fiber 3.2 g, Protein 9.7 g, SaturatedFat 0.7 g, Sodium 494.1 mg, Sugar 3.8 g

Tips:

  • Choose the right yuca: Look for yuca roots that are firm and smooth, with no blemishes or bruises. Avoid roots that are soft or have a wrinkled appearance.
  • Peel and cut the yuca properly: To peel yuca, use a sharp knife to remove the outer layer of skin. Be careful not to cut yourself. Once the yuca is peeled, cut it into 2-inch pieces.
  • Soak the yuca before cooking: Soaking the yuca in water for 30 minutes before cooking will help to remove the bitterness. This step is especially important if you are using fresh yuca.
  • Use a variety of vegetables: Don't be afraid to experiment with different vegetables in your yuca stew. Some good options include carrots, celery, potatoes, and green beans.
  • Season the stew to taste: Be sure to season the stew with salt, pepper, and other spices to your liking. You can also add a bit of chili powder or cayenne pepper for a spicy kick.
  • Serve the stew hot: Yucca stew is best served hot, with a side of rice or bread.

Conclusion:

Yuca stew is a hearty and flavorful dish that is perfect for a winter meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new stew recipe, give yuca stew a try. You won't be disappointed!

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