BOBÓ STOCK

By ldelmas

Ingredients

• 2 pounds fish heads and tails, washed
• 8 cups cold water 1/2 pound celery stalk, washed, peeled, and cut into large pieces
• 2 carrots, washed and quartered
• 1 medium-size onion, peeled and quartered
• 5 garlic cloves
• 2 tablespoons shrimp powder or extract (available in Latin American stores)
• Bobo Cream
• 2 pounds manioc
• 3 cups water
• 8 teaspoons salt, divided
• 1 pound large-size shrimp
• 1 1/3 cups palm oil, divided
• 1 pound plantains
• 1 teaspoon olive oil
• 3 tomatoes, washed, seeded, cored, and diced
• 4 garlic cloves, peeled and chopped
• 1 cup coarsely chopped coriander
• 1 cup coarsely chopped scallion
• 2 cups Bobó stock
• 1 cup coconut milk
• Pepper to taste

Preparation

Step 1

In a stockpot, bring the fish heads and tails to boil with water, celery, carrots, onion, and garlic. Lower the heat and let simmer gently for 20 minutes. Using a spoon, remove the foam as it comes to the surface. Strain the liquid, discarding the solids. Bring the stock back to the let it reduce to half. Reserve.
Peel the manioc, cut in large pieces, and reserve in a bowl with cold water. Place half of the manioc pieces in a large saucepan with just enough water to cover. Add 6 teaspoons salt and bring to boil. Cook the manioc for 20 minutes or until the manioc is soft. Place it in a bowl of ice water. Proceed in the same way with the remaining half of the manioc.
Drain the cooked manioc and reserve.
Using a meat grinder, grind the manioc twice. Keep it warm and reserve. (Do not use a blender or food processor.)
Peel, devein, and wash the shrimp. Reserve and keep cold.
In a stockpot, add the shrimp extract, and let, warm 1 cup palm oil and pan-sear the shrimp. Keep them warm and reserve.
Preheat the oven to 275 degrees F and bake the plantains for 15 minutes or until the skins break. Peel the plantains and reserve.
In a large saucepan, warm the olive oil. Add the manioc, plantains, tomato, garlic, coriander, and scallions. Add the Bobó Stock and 2 teaspoons salt and cook for 20 minutes, stirring a couple of times.
Gently fold in the shrimp. Add the coconut milk, cook for 3 minutes, and then add 1⁄3 cup palm oil. Stir gently to mix all the ingredients. Check the salt and pepper and add more if necessary. Let simmer for 5 more minutes.
Serve at once with white rice and hot pepper sauce on the side.