Ingredients
Scale
- 1 kg fresh fish steaks (red snapper “pargo”, snook “róbalo”, or catfish “bagre”)
- 3 liters water
- 500 g yuca (cassava), peeled and cut into chunks
- 500 g green plantain, peeled and cut into chunks
- 400 g white potato, peeled and cut into chunks
- 250 g corn on the cob, sliced into rounds
- 150 g cebolla larga (long green onion), chopped
- 150 g ripe tomato, chopped
- 20 g garlic, minced
- 2 g ground cumin (1 teaspoon)
- 15 g fresh cilantro, chopped
- 15 g salt
- 3 g black pepper
- 30 ml vegetable oil (2 tablespoons)