1 pound of tucanaree fish
to taste salt
4 tablespoons of olive oil
1 cup of yellow cornstarch (for thickening)
3 cups of water
4 tablespoons of vegetable oil
2 medium-sized onions, chopped
6 tomatoes, peeled and seeded
2 tablespoons of tomato paste
1 bay leaf or to taste
chopped parsley from 6 sprigs of cilantro
6 stalks of scallions, chopped
1 cup of water
1 pound of tucanaree fish
to taste salt
4 tablespoons of olive oil
1 cup of yellow cornstarch (for thickening)
3 cups of water
4 tablespoons of vegetable oil
2 medium-sized onions, chopped
6 tomatoes, peeled and seeded
2 tablespoons of tomato paste
1 bay leaf or to taste
chopped parsley from 6 sprigs of cilantro
6 stalks of scallions, chopped
1 cup of water
Clean the tucanaree fish, season with salt, and place in a baking dish
Brush with olive oil
Bake in a preheated oven at 200°C for about 40-45 minutes or until cooked through
Remove from the oven, let cool, and flake into pieces, removing any bones or skin
While the fish is baking, prepare the cornstarch mixture by soaking it in water to thicken
Once the fish is ready, make the refogado: In a large skillet, heat some oil over medium heat
Add the onions and cook until they're translucent
Add the tomatoes, tomato paste, bay leaf, parsley, scallions, and cilantro
Stir well
Add one cup of water and let simmer for a few minutes
Add the cornstarch mixture and stir constantly until it thickens
Finally, add the flaked fish, mix well, and cook for an additional 5 minutes
Serve hot
Serves 10 people
Note from Chef CLAUDIA: This recipe can also be made with other types of fish
Yellow cornstarch is a type of cassava flour
We use common cornstarch.
