| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 12g | 2g | 19g |
| sugars | fibre | protein | salt |
| 3g | 2g | 19g | 0.47g |
Why I Love Colombian Arepa with Cazón
There’s something special about diving into a recipe that blends the familiar with the unfamiliar, and my Arepa with Cazón recipe mirrors just that. Settling in California, I was always intrigued by the diverse food culture. Immersed in Gujarati cuisine at home and the freshness of West Coast dishes, I always sought to recreate what that blend meant to me. It is in this Arepa with Cazón – a traditional Colombian dish, brimming with the indelible charm of the coastal regions. Every bite of it serves a story, very much like the story of my own culinary journey.
A Fusion of Worlds
For those unfamiliar, an arepa is a type of food made of ground maize dough, native to the cuisine of Colombia and Venezuela. It bears some similarity to other corn cakes, like the Gujarati makki ki roti, yet with its own unique texture and flavor. As for the Cazón, it’s a type of small shark or fish, adding an adventure for my palate and a challenge for my culinary expertise. The beauty of this dish lies in its simplicity and versatility.
Inspiration and Simplicity
I was initially unsure how to approach the Arepa with Cazón, until I encountered Irma Harding. Her vivacious approach to Colombian cuisine sparked in me the courage to experiment. The fascinating way Irma combines simplicity with ingenuity is evident in this recipe.
I love how the earthly taste of cornmeal harmonizes perfectly with the ocean flavor of the fish and warmth of spices like cumin and coriander. Despite a seemingly exotic list of ingredients, the steps to recreate this wonder at home are straightforward, making even the culinary novices feel like a professional chef. And the final output? It’s an explosion of flavors that would leave anyone asking for more!
A Pair to Remember
One of the things I love doing is pairing dishes, and the Arepa with Cazón goes very well with a crisp, fresh salad. Also, nothing beats the joy of washing down this mouthwatering dish with a chilled glass of Peirano Estate Sauvignon Blanc 2019. The acidic notes of this wine undo the heaviness of the arepa, enhancing your whole dining experience.
And so, Arepa with Cazón has become more than just a recipe in my kitchen. It’s a beautiful tale of my journey, a delightful blend of my culture and experiences, very much like the blend of spices, cornmeal, and fish that makes this dish irresistibly delicious.
What You’ll Need
- 2 1/2 cups of pre-cooked white cornmeal (masarepa)
- 3 cups of warm water
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 2 pounds of cazon (or any white fish fillets)
- 2 tablespoons of olive oil
- 2 garlic cloves, minced
- 1 large onion, finely chopped
- 1 bell pepper, finely chopped
- 2 ripe tomatoes, finely chopped
- 1/2 teaspoon of ground cumin
- 1 bunch of fresh coriander, chopped
- Salt and pepper to taste
Method
Step One
In a large bowl, combine the pre-cooked white cornmeal (masarepa) and 1 teaspoon of salt. Gradually add the 3 cups of warm water while stirring. Once the water is fully incorporated, add 1 tablespoon of vegetable oil and knead until the dough is smooth and shapeable. Let the dough rest for 5 minutes.
Step Two
Divide the dough into 8 equal parts and form each part into thick discs. Set these aside while you prepare the filling.
Step Three
Heat the 2 tablespoons of olive oil in a large skillet over medium heat. Add the 2 minced garlic cloves, chopped onion, and chopped bell pepper. Cook these until they are soft and translucent, which should take around 5-7 minutes.
Step Four
Add the 2 pounds of cazon (or the white fish fillets of your choice) to the skillet. Cook the fish until it can be easily flaked with a fork. This will take around 8-10 minutes. Make sure to turn the fish occasionally in the skillet to ensure even cooking.
Step Five
Once the fish is cooked through, add the finely chopped tomatoes and 1/2 teaspoon of ground cumin. Continue to cook over medium heat for another few minutes, until the tomatoes soften.
Step Six
Remove the skillet from the heat and flake the fish with a fork. Stir in the chopped fresh coriander and add salt and pepper to taste. Let this mixture cool slightly.
Step Seven
Preheat a griddle or skillet over medium heat. Cook each cornmeal disc until it is golden brown and crispy, which will take around 5-6 minutes per side. Once the discs are cooked, slice them in half to create pockets and stuff them with the fish filling. Serve the arepas warm.
