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Fish in Andean Sauce with Yucca

fish in andean sauce with yucca Entree South American
Fish in Andean Sauce with Yucca
  • Prep 40 min
  • Total 50 min
  • Ingredients 9
  • Servings 4

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! MORE + LESS -

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

Hide Images
  • 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

  • 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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