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Braised Doncella and Yuca |
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 > 2 tbsp olive oil
> 2 lbs doncella fish (substitute any catfish)
> 1/4 lb pork sausage
> 1 cup onions, chopped
> 3 cloves garlic, minced
> 1/4 cup roasted sweet pepper chili paste
> 1 tsp turmeric, grated
> 1/2 cup dry white wine
> fish stock
> 1 tsp charapita chili pepper, chopped
> 1 tbsp culantro, chopped
> salt and pepper
> 2/3 lb yuca, steamed
1. Heat oil in a skillet. Salt doncella and sausage, then sear. Remove fish.
2. In the same skillet, add onions, garlic, chili paste, and turmeric. Cook to light brown.
3. Add white wine and reduce. Add fish stock, boil, reduce the heat, and simmer for 10 minutes. Strain into a pot.
4. Bring sauce to boil, then add sausage and fish, and braise until cooked. Remove both meats.
5. Add chili pepper and culantro, then season with salt and pepper. Return the doncella to the pot; add the yuca.
6. Serve topped with sausage and fresh hearts of palm.
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