Creole Cod in Peanut and Naranjilla Sauce with Yuca Cakes and Pickled Onion

Instructions

1. 1

   1. Place the fresh cod in a bowl and season it with 4 g (3/4 tsp) salt, black pepper, and lime juice. Let it rest for 10 minutes while you prepare the rest of the recipe.

2. 2

   2. For the pickled onion, combine half of the red onion with 60 ml (1/4 cup) of the naranjilla juice, the warm water, and 1 g (1/8 tsp) salt. Add 5 g (2 tbsp) chopped cilantro, mix well, and set aside for at least 15 minutes.

3. 3

   3. Cook the yuca in a pot with enough water and 2 g (3/8 tsp) salt for 20 to 25 minutes, until very tender. Drain, remove any tough core fibers, and mash while still hot.

4. 4

   4. Add the fresh cheese, beaten egg, precooked cornmeal, half of the chopped garlic, 5 g (2 tbsp) cilantro, and ground cumin to the mashed yuca. Mix until a firm dough forms. Shape into 8 medium cakes.

5. 5

   5. Heat the vegetable oil in a large skillet over medium heat. Brown the yuca cakes for 3 to 4 minutes per side until crisp and golden. Keep warm.

6. 6

   6. Blend the roasted peanuts with the milk and fish stock until smooth. For a silkier sauce, strain it if desired.

7. 7

   7. In a saucepan, heat 15 ml (1 tbsp) achiote oil over medium heat. Sauté the remaining red onion, remaining garlic, and red bell pepper for 4 minutes. Add the tomato and cook 3 more minutes.

8. 8

   8. Pour the blended peanut mixture, the remaining naranjilla juice, and 1 g (1/8 tsp) salt into the saucepan. Cook over medium-low heat for 6 to 8 minutes, stirring, until the sauce thickens slightly.

9. 9

   9. Meanwhile, heat the remaining achiote oil in a nonstick skillet over medium heat. Sear the cod fillets for 3 to 4 minutes per side, or until cooked through and flaking easily. If you prefer to bake them, place them on a tray and bake at 400 °F / 200 °C for 10 to 12 minutes.

10. 10

    10. Taste the sauce and adjust the salt if needed. Stir in the remaining chopped cilantro gently.

11. 11

    11. Serve a layer of peanut and naranjilla sauce, place a cod fillet on top, add 2 yuca cakes per serving, and finish with the pickled onion on top or on the side.