Soft Manioc Polenta

Ingredients

• 1 cup manioc flour toasted
• 0.3 cup cilantro leaves fresh finely chopped
• 2 tablespoons parsley fresh finely chopped
• 1  garlic clove chopped
• 0.3 cup bell pepper green chopped
• 1 tablespoon juice of lime fresh
• 1 medium onion chopped
• 2 slices over-ripe plantain yellow 1-inch-thick peeled ()
• 0.3 teaspoon salt 
• 16  shells (from 1 pound extra-large shrimp; optional)
• 1 pound tomatoes quartered
• 4 cups water 
• 2 pound fish fillet 
• 2 tablespoons bell pepper yellow chopped

Equipment

• bowl
• whisk
• pot
• sieve

Directions

1. Bring fish bones, shrimp shells, tomatoes, onion, bell peppers, cilantro sprigs, parsley sprigs, lime juice, salt, garlic, plantain, and water to a boil in a 5- to 6-quart pot, then reduce heat and simmer stock, uncovered, until liquid is reduced to about 4 cups (vegetables will exude liquid as they cook), about 25 minutes.
2. Pour stock through a fine-mesh sieve into a large bowl, discarding solids.
3. If there is more than 4 cups, boil until reduced; if there is less, add water. If using stock right away, bring to a boil in cleaned pot; otherwise, chill, uncovered, until completely cooled, then cover.
4. Add manioc flour in a thin stream to boiling stock, whisking constantly, then whisk in salt. Reduce heat to moderately low and cook, whisking, 1 minute. Stir in chopped herbs and let stand 2 minutes.
5. Serve immediately.
6. Stock can be chilled in an airtight container up to 3 days or frozen 3 months. Bring to a boil before adding manioc flour.