Cuban Stewed Cod with Cumin Sweet Potato and Bay Leaf White Rice

Name: Cuban Stewed Cod with Cumin Sweet Potato and Bay Leaf White Rice
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb fresh cod fillets; 2 tbsp lemon juice; 6 cloves garlic; 1 tsp dried oregano; 1 1/2 tsp ground cumin; 1 1/4 tsp salt; 1/2 tsp black pepper; 4 tbsp olive oil; 1 1/4 cups white onion; 1 cup green bell pepper; 1 cup crushed tomato; 2 tbsp tomato paste; 1/3 cup green olives; 1 tbsp capers; 1/3 cup dry white wine; 3/4 cup water or light broth; 2 leaves bay leaves; 1 lb 5 oz sweet potato; 1 cup long-grain white rice; 2 cups water; 2 tbsp fresh parsley

An original Cuban-inspired dish featuring fresh cod simmered in a savory sofrito of tomato, bell pepper, onion, and green olives, served with cumin-roasted sweet potato and bay leaf scented white rice. Flavorful, homey, and balanced.

25 minPrep

40 minCook

65 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

700 g fresh cod fillets (skinless, en 4 porciones)
30 ml lemon juice (for marinar the pescado)
18 g garlic (4 cloves chopped for the guiso and 2 grated for the boniato)
2 g dried oregano (divided)
4 g ground cumin (divided)
8 g salt (or to taste, divided)
2 g black pepper (divided)
60 ml olive oil (divided)
180 g white onion (in strips finas)
120 g green bell pepper (in strips finas)
240 g crushed tomato (or puree rústico of tomato)
30 g tomato paste (for dar cuerpo)
60 g green olives (boneless, en mitades)
15 g capers (escurridas)
80 ml dry white wine (for desglasar)
180 ml water or light broth (for the guiso of the pescado)
2 unit bay leaves (1 for the arroz and 1 for the guiso)
600 g sweet potato (pelado and diced medium)
220 g long-grain white rice (enjuagado)
480 ml water (for cocer the arroz)
10 g fresh parsley (chopped, for terminar)

Nutrition facts

per serving

476 kcal

Calories

34 g

Protein

42 g

Carbs

17 g

Fat

5 g

Fiber

37 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

FishSulfites

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Pat the cod fillets dry and place them on a plate. Toss them with the lemon juice, 1 minced garlic clove, 1/2 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil. Let marinate for 15 minutes while you prepare the remaining components.
2
2. Place the sweet potato on a baking sheet. Add 2 grated garlic cloves, 1 tablespoon olive oil, 1 teaspoon ground cumin, 1/4 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well and roast for 28 to 32 minutes at 220 °C / 425 °F, turning halfway through, until golden and tender.
3
3. Meanwhile, make the rice. In a medium saucepan combine the long-grain white rice, 480 ml (2 cups) water, 1 bay leaf, 1/2 teaspoon salt, and 1/2 tablespoon olive oil. Bring to a boil, reduce the heat to low, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Turn off the heat and let rest for 5 minutes before fluffing with a fork.
4
4. For the stew, heat 2 tablespoons olive oil in a wide skillet over medium heat. Sauté the white onion and green bell pepper for 6 minutes until softened. Add the remaining 3 minced garlic cloves and cook for 30 seconds more.
5
5. Stir in the crushed tomato, tomato paste, green olives, capers, and 1 bay leaf. Season with the remaining 1/4 teaspoon dried oregano, the remaining 1/4 teaspoon salt, and black pepper to taste. Cook for 4 minutes, stirring, to concentrate the sofrito.
6
6. Add the dry white wine and cook for 2 minutes so the alcohol evaporates. Then add 180 ml (3/4 cup) water or light broth and simmer for 3 minutes over medium-low heat.
7
7. Nestle the fresh cod fillets and all of their marinade into the sofrito. Cover the skillet and cook over low heat for 8 to 10 minutes, carefully turning once, until the fish is tender and flakes easily.
8
8. Remove the bay leaves from the rice and the stew. Serve a base of bay leaf white rice, add the cumin sweet potato on the side, and top with the stewed cod and its sauce. Finish with the chopped fresh parsley and a final drizzle of olive oil if desired.

Chef tips

If the cod is very thick, cut the fillets into even portions so they cook at the same rate. Do not stir the fish too much in the sauce to keep it from breaking apart excessively.

Substitutions

You can substitute the fresh cod with grouper, snapper, or firm tilapia. The sweet potato can be replaced with squash for a milder side. If you do not use wine, replace it with the same amount of water plus 1 extra teaspoon of lemon juice.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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