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
-
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.