This irresistibly hearty stew scented with cumin and oregano gets a touch of heat from Scotch bonnet chile pepper. Celebrated in Latin American and African cooking, yuca thickens the stew and makes it into a complete meal alongside the vegetables and cod.
- 4 4 ounce cod fillets
- ½ lemon
- 2 tablespoons olive oil
- ½ medium onion, thinly sliced
- ¼ Scotch bonnet or habanero chile pepper, seeded and finely chopped
- 2 tablespoons tomato paste
- ½ teaspoon paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- 2 ½ cups seafood stock
- 1 cup canned diced tomatoes, drained
- 2 cups chopped peeled yuca root, 1-inch chunks; fibrous core removed
- 3 medium carrots, peeled and chopped into ¼-inch chunks
- ½ head cauliflower, cut into florets
- 2 sprigs fresh thyme
- ¼ teaspoon salt
Place cod in a medium nonreactive bowl. Squeeze lemon half over the cod and set aside.
Heat oil in a large pot over medium-high heat. Add onion, chile, tomato paste, paprika, cumin and oregano; cook, stirring, for 1 minute. Add stock and tomatoes; bring to a light boil. Add yuca, carrots, cauliflower and thyme; cover, reduce heat to medium-low and cook until the vegetables are very tender, about 20 minutes.
Add the cod and salt to the pot; cook, stirring and breaking the fish apart halfway, until the fish is opaque and flakes easily with a fork, 8 to 10 minutes. Discard the thyme. Divide among 4 bowls.
You can find more details for this recipe at eatingwell.com: Spicy One-Pot Codfish & Yuca Stew