Caimanero Ajiaco with Yam and Fish: A Recipe from Isla de la Juventud

Preparation

1. Peel the yam, cassava, malanga, mapén and potato if not already done. Remove the central fiber from the cassava and the core of the mapén. Cut everything into similar pieces, about 4 cm, and keep each root vegetable separate in a bowl with cold water so they do not darken.

   

Fish broth

2. Place the 750 g of desalted fish in the large pot with the 2 L of cold water. Heat over medium heat and, when it starts to boil, lower the heat so it only bubbles gently. Cook for 10-12 minutes, until the flesh separates easily into flakes, skimming off any foam that rises.
3. Remove the fish with a slotted spoon and reserve it in a dish. Strain the broth, return it to the clean pot and taste it: note if it needs salt, but do not add it yet.
4. When the fish is lukewarm, remove the skin and all bones with your fingers, checking each flake carefully. Reserve the flakes covered.

Criolla sauce

5. In the skillet, heat the 3 tablespoons of oil over medium heat and sauté the onion for about 5 minutes, until translucent. Add the garlic and ají cachucha and sauté for another 1-2 minutes, without burning the garlic. Incorporate the tomato and cook for 6-8 minutes, stirring, until it breaks down into a thick sauce. Reserve.

Root vegetables

6. Return the strained broth to the heat until boiling. Drain and add the cassava first. After about 8 minutes, incorporate the yam and malanga. About 5 minutes later, add the potato and mapén. Maintain a gentle simmer with the lid half-covered; each root vegetable takes different times depending on its size and freshness, so pierce them with a knife and wait until they are almost tender (about 20-25 minutes in total from the cassava).

   

Dumplings

7. While the root vegetables cook, mix in a bowl the 200 g of flour, the baking powder and the pinch of salt. Add the coconut milk little by little, starting with 120 ml, and mix with a spoon and then by hand until you have a soft dough that does not stick; use the rest of the milk only if the dough is dry. Cover and let it rest for 10 minutes.
8. Divide the dough into 12 equal portions (about 27 g each). Form balls with lightly floured hands and flatten them slightly, like thick discs about 4 cm.

   

Assembling the ajiaco

9. When the root vegetables are almost tender, incorporate the criolla sauce into the broth and stir carefully. If the broth has reduced and does not cover the root vegetables well, add some of the hot reserve water: the dumplings need liquid and space to cook.
10. Add the dumplings one by one, separated from each other. Cover and cook over low heat for 12-15 minutes, without a strong boil, until they grow and float. Cut one in half: the center should be fluffy and without raw dough. If not, leave them for a few more minutes.
11. Reincorporate the fish flakes, distributing them over the surface, and gently push them into the broth with a spoon. Heat for 3-4 minutes over low heat without stirring vigorously, so the fish does not fall apart. Taste and adjust salt only if needed.

    

12. Turn off the heat, sprinkle the chopped cilantro and serve immediately in deep bowls, distributing fish, root vegetables, dumplings and plenty of broth in each serving.