Hudutu (Fish and Coconut Stew with Mashed Plantains)

Garifuna cooks make a starchy plantain mash akin to African fufu and serve it with this basil- and culantro-laced stew. This recipe first appeared in our November 2012 issue along with Betsy Andrews's story Cassava Nation.

What You Will Need

Hudutu (Fish and Coconut Stew with Mashed Plantains)
Garifuna cooks make a starchy plantain mash akin to African fufu and serve it with this basil- and culantro-laced stew.
Yield: serves 4-6

Ingredients

  • 2 lb. skin-on kingfish or swordfish filets
  • Kosher salt and freshly ground black pepper, to taste
  • 14 cup fresh lime juice
  • 2 tsp. ground cumin
  • 5 cloves garlic, minced
  • 6 green plantains, plus 2 ripe plantains, peeled and cut into 2" pieces
  • 7 cups coconut milk
  • 12 tsp. ground annatto seed
  • 6 sprigs culantro or cilantro, chopped
  • 4 large basil leaves, chopped
  • 12 small yellow onion, minced

Instructions

  1. Season fish with salt and pepper and place in a large resealable plastic bag; add juice, 1 tsp. cumin, and garlic, and toss to combine. Seal bag, and let marinate in the refrigerator for at least 1 hour.
  2. Place all plantains in a 6-qt. saucepan of salted water; bring to a boil over high heat. Reduce heat to medium-low; cook until tender, about 12 minutes. Drain; transfer to a food processor. Season with salt and pepper; puree until smooth, about 5 minutes. Transfer to a bowl and keep warm.
  3. Bring coconut milk and 1 cup water to a boil in a 6-qt. saucepan over high heat. Reduce heat to medium, add remaining cumin, annatto, culantro, basil, and onion; cook until onions are soft, about 10 minutes. Add fish along with marinade; cook until fish is tender, about 8 minutes. Ladle soup into bowls and serve alongside plantain mixture.
Hudutu Fish and Coconut Stew with Mashed Plantains recipe
Hudutu
Hudutu (Fish and Coconut Stew with Mashed Plantains)Penny De Los Santos