Serves8
- Active time:1 1/4 hr
- Start to finish:2 1/4 hr
Adapted from The Brazilian Table, by Yara Castro Roberts and Richard Roberts
November 2009
For fish stock
-
2
lbs
fish heads and trimmings
-
8
cups
water
-
3
stalks celery, sliced
-
2
medium carrots, sliced
-
1
medium onion, halved and sliced
-
5
garlic cloves, peeled and smashed
-
2
tablespoons
ground shrimp
For bobo
-
2
lbs
fresh yucca
-
2
tablespoons
coarse kosher salt (or 1 Tbsp fine salt)
-
2
yellow-black plantains
-
3
tablespoons
palm oil (Azeite de Dendê)
-
large shrimp, peeled and deveined
-
1
teaspoon
olive oil
-
3
lbs
tomatoes (3 medium), cored, seeded, and finely chopped
-
4
garlic cloves, finely chopped
-
1
cup
chopped fresh cilantro
-
1
cup
chopped scallions (white and green parts; 1 bunch)
-
2
cups
fish stock
-
1
cup
coconut milk
-
Accompaniment
Acaça (coconut-rice flour polenta;
click here for recipe), malagueta pepper sauce or tabasco
Make stock
-
Put fish heads and trimmings into a 5- to 6-quart heavy pot with water, celery, carrots, onion and garlic and bring to a boil, skimming surface as necessary. Reduce heat and simmer, uncovered, 20 minutes.
-
Pour stock through a sieve into a 3- to 4-quart pot discarding solids. Add ground shrimp and boil until stock is reduced to 2 cups, 20 to 30 minutes. Pour through a sieve into a bowl, discarding solids.
-
Cook yuca, bake plantains, and sauté shrimp while stock is reducing
-
Peel yuca and cut crosswise into 3-inch pieces, then cut each piece into 4 to 6 wedges. Put yuca in cleaned 5- to 6-quart pot with enough water to cover by 1 inch and measured salt and bring to a boil. Boil yuca, uncovered, until tender when pieced with a knife and translucent, 45 minutes to 1 hour.
-
Preheat oven to 275°F.
-
Bake whole plantains on oven rack until tender and skins split, 15 to 25 minutes. When cool enough to handle, peel plantains, then cut into 1 inch slices and quarter slices lengthwise.
-
Spread 1/4 cup pastry cream on each of 4 pastries, then top with berries. Lay remaining pastries over berries.
-
Heat palm oil in a large skillet over medium-high heat until it shimmers, then add shrimp and cook, stirring, until shrimp are no longer translucent, 3 to 4 minutes. Reserve.
Prepare bobo
-
Pour off all but 1 cup salty cooking liquid from yuca, then mash yuca in pot to a puree with a potato masher. Add olive oil, tomatoes, garlic, cilantro, scallions, and 2 cups fish stock to yuca and bring to a boil, stirring. Simmer mixture, uncovered, stirring occasionally, until thickened, about 20 minutes. Stir in coconut milk, plaintains, and shrimp and cook until heated through, about 3 minutes more.
-
Serve bobó over acaça.
