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Fish in Andean Sauce with Yucca

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  • Prep 40 min
  • Total 50 min
  • Ingredients 9
  • Servings 4
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To make the most of Lent, I like to prepare a fish that isn’t usually consumed during other seasons of the year with traditional flavors from my country. I love soups and stews, especially when fish is involved, so I went to the grocery store and purchased sea bass fillets in Andean sauce to be served with a side of yucca. This recipe is so good you might be tempted to lick the plate!
by Natalia Carter
Updated Sep 9, 2015
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Ingredients

  • 10.5 ozs of sea bass or fish of your choice (don't discard the bones)
  • 1 grated carrot
  • 2 onions, finely chopped (optional)
  • 1 leek, finely chopped
  • Handful of chopped parsley
  • 8 tablespoons tomato paste
  • 2 yuccas cut in half
  • Salt and pepper to taste
  • Cooked white rice (optional)

Directions

  • 1
    Put the fish bones, onion, yucca, carrots, leek and parsley in a pot covered in cold water. Cook for half an hour. Strain and set aside.
  • 2
    Add the tomato paste and sea bass to a hot saucepan. Fry for 3 minutes.
  • 3
    Add the fish to the stew and let boil for 5 minutes.

Expert Tips

  • tip 1
    You can serve with a side of white rice.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • To make the most of Lent, I like to prepare a fish that isn’t usually consumed during other seasons of the year with traditional flavors from my country. I love soups and stews, especially when fish is involved, so I went to the grocery store and purchased sea bass fillets in Andean sauce to be served with a side of yucca. This recipe is so good you might be tempted to lick the plate!
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