Sancocho de pescadoFish sancocho

• 1.2 kg2.6 lb firm white fish steaks on the bone: bagre (catfish), bocachico, róbalo (snook) or red snapper, cut about 3 cm (1 1/4 in) thick
• 1 (about 500 g)1 (about 1 lb) fish head and frames, gills removed, rinsed; for the broth
• 3 l12 1/2 cups water
• 1 lime, juiced
• 5 cloves garlic, minced; divided
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 4 stalks cebolla larga (long green onion) or scallions, finely chopped
• 4, or 1 small ají dulce (sweet chiles), or a red bell pepper, seeded, finely chopped
• 1 tsp ground achiote (annatto) or color, for colour
• 1/2 tsp ground cumin
• 2 green plantains, peeled, snapped into chunks
• 1 half-ripe plantain (plátano pintón), peeled, cut in chunks; optional, for a touch of sweetness
• 500 g1.1 lb yuca (cassava), peeled, core removed, cut in large pieces
• 400 g14 oz ñame (white yam) or waxy potatoes, peeled, cut in large pieces
• 2 ears of corn, optional; cut into rounds
• 1/2 cup (about 15 g)1/2 cup fresh cilantro, chopped
• salt and black pepper, to taste
• to serve: white rice or coconut rice, avocado, lime wedges

Method

1. 1

   1. Season the fish steaks with salt, pepper, half the garlic and the lime juice, and keep them in the fridge while you make the broth.

2. 2

   2. Put the fish head and frames in a large pot with the water and a good pinch of salt, bring to a boil, skim, and simmer gently for 25 minutes.

3. 3

   3. Strain the broth through a fine sieve and discard the head and bones.

4. 4

   4. Rinse and dry the pot, heat the oil over medium heat and cook the onion, green onion, ají dulce and the rest of the garlic for about 6 minutes, until soft but not browned. Stir in the achiote and cumin for 30 seconds.

5. 5

   5. Pour in the fish broth and bring it to a boil. Add the green plantain, the yuca, the ñame or potatoes and the corn, if using.

6. 6

   6. Lower the heat, cover and simmer for 25 to 30 minutes, until the yuca is translucent and splits easily with a fork. Add the half-ripe plantain for the last 15 minutes.

7. 7

   7. For body, lift out one piece of green plantain, mash it with a fork and stir it back into the broth. Taste for salt.

8. 8

   8. Lay the fish steaks on top of the vegetables, push them gently under the broth and simmer, uncovered and without stirring, for 10 to 12 minutes, until the flesh turns opaque and pulls away from the bone.

9. 9

   9. Scatter over the cilantro, turn off the heat and let it sit for 5 minutes.

10. 10

    10. Ladle into deep bowls with a steak of fish and a share of the roots in each, and serve with rice, avocado and lime.