Dominican Cod in Coconut-Pumpkin Broth with Yuca Tostones

Instructions

1. 1

   1. Place the salt cod in a pot with enough cold water to cover it. Bring to a gentle boil over medium heat, then reduce the heat and cook for 10 minutes. Drain, replace the water, and repeat once more for 10 minutes. Drain well, let it cool slightly, remove any bones and skin if needed, and toss with the lemon juice, half of the garlic, 1/2 teaspoon (1 g) of the dried oregano, and the black pepper. Set aside.

2. 2

   2. Put the yuca in a pot with enough water to cover it and add the salt. Cook over medium heat until tender but not falling apart, 20 to 25 minutes. Drain, remove the fibrous core if prominent, and let cool for 10 minutes. Gently flatten each piece to form thick tostones.

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   3. Heat 2 tablespoons (30 ml) of the vegetable oil in a large skillet over medium heat. Brown the yuca in batches for 3 to 4 minutes per side, until crisp and golden. Transfer to a paper towel-lined plate and keep warm.

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   4. In a wide pot, heat the remaining 2 tablespoons (30 ml) vegetable oil over medium heat. Add the red onion, sweet peppers, and remaining garlic. Sauté for 4 minutes until the onion looks translucent. Stir in the pumpkin, tomato, tomato paste, scallions, bay leaf, and remaining dried oregano. Cook for 5 minutes, stirring, until the tomato paste turns darker and fragrant.

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   5. Pour in the coconut milk, water, and sour orange juice. Stir well and bring to a gentle simmer. Cover partially and cook for 12 to 15 minutes, until the pumpkin is very tender.

6. 6

   6. Remove 1 cup (about 240 ml) of the liquid with some pumpkin pieces and blend or mash until creamy. Return it to the pot to create a silkier broth. Add the crushed cassava flatbread and stir for 1 minute so it lightly thickens.

7. 7

   7. Add the reserved cod to the broth and cook over low heat for 5 to 7 minutes, just until heated through and flavored. Taste and adjust salt if needed, keeping in mind that the cod already adds salinity.

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   8. Turn off the heat and add half of the fresh cilantro. Serve the cod in shallow bowls with plenty of broth and the yuca tostones on the side. Finish with the remaining fresh cilantro on top.

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   9. If you want to keep the yuca warm while finishing the stew, place it on a tray in a preheated oven at 200 °F / 95 °C for up to 10 minutes, uncovered, to preserve its crisp texture.