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Spicy One-Pot Codfish & Yuca Stew
15 mins
Total Time
35 mins
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.
Keyword: Codfish, Main Dish, Spicy, Stew, Yuca
Servings: 4
  • 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
  1. Place cod in a medium nonreactive bowl. Squeeze lemon half over the cod and set aside.
  2. 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.
  3. 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.