Dominican Cod in Coconut-Garlic Cream with Soft Yuca Mofongo and Sweet Peppers

Name: Dominican Cod in Coconut-Garlic Cream with Soft Yuca Mofongo and Sweet Peppers
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 4
Cuisine: Dominicana
Ingredients: 24.7 oz salt cod; 2 lb yuca; 1.7 cups coconut milk; 1.5 cups red onion; 1 cup Dominican sweet peppers; 2 tbsp garlic; 3 tbsp olive oil; 2 tbsp butter; 1 cup vegetable broth or water; 2 tbsp lime juice; 0.5 cup fresh parsley; 1 tsp dried oregano; 0.5 tsp black pepper; 0.5 tsp ground cumin; 1 leaf bay leaf; 2.1 oz cassava flatbread; 0.25 tsp salt

An original Dominican-inspired recipe featuring desalted, seared cod in a creamy coconut, garlic, onion, and sweet pepper sauce, served over soft yuca mofongo with lime and parsley. Comforting, flavorful, and deeply Caribbean.

35 minPrep

40 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g salt cod (desalado, en trozos large)
900 g yuca (pelada and en trozos)
400 ml coconut milk (without endulzar)
180 g red onion (in strips finas)
120 g Dominican sweet peppers (without semillas, sliced)
30 g garlic (machacado or chopped fino)
45 ml olive oil (divided)
30 g butter (for the mofongo of yuca)
240 ml vegetable broth or water (hot, for ajustar textura)
30 ml lime juice (freshly squeezed)
15 g fresh parsley (chopped)
2 g dried oregano (divided)
1 g black pepper (to taste)
1 g ground cumin (optional)
1 unit bay leaf (for the sauce)
60 g cassava flatbread (lightly crushed for mezclar en the mofongo)
2 g salt (solo si hace falta, después of probar the bacalao desalado)

Nutrition facts

per serving

520 kcal

Calories

33 g

Protein

34 g

Carbs

28 g

Fat

5 g

Fiber

29 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

DairyFish

Instructions

1
1. If the cod is still very salty, place it in a bowl of cold water and refrigerate for 12 to 24 hours, changing the water several times. Then drain it well.
2
2. Place the yuca in a pot with enough water to cover. Cook over medium-high heat for 20 to 25 minutes, until very tender. Drain, remove any tough center fibers, and keep warm.
3
3. While the yuca cooks, pat the cod dry with paper towels. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sear the cod for 2 to 3 minutes per side, just until lightly colored and able to flake. Remove and set aside.
4
4. In the same skillet, add the remaining 2 tablespoons olive oil. Sauté the red onion and sweet peppers for 4 to 5 minutes until softened. Add the garlic, half of the dried oregano, the ground cumin, and the bay leaf; cook 1 minute more.
5
5. Pour in the coconut milk and 120 ml (1/2 cup) of the hot vegetable broth or water. Simmer over medium-low heat for 6 to 8 minutes so the sauce thickens slightly. Add black pepper and taste before adding any salt.
6
6. Return the seared cod to the sauce and cook gently for 3 to 4 minutes more so it absorbs the flavors without breaking apart too much. Remove the bay leaf and turn off the heat.
7
7. For the soft yuca mofongo, place the hot yuca in a mortar and pestle or a large bowl. Add the butter, crushed cassava flatbread, the remaining dried oregano, lime juice, and half of the chopped parsley. Mash while gradually adding the remaining hot broth until the texture is smooth but still structured.
8
8. Taste the yuca mofongo and adjust with a small amount of salt if needed. It should be flavorful and moist, not dry.
9
9. If you want to keep the dish warm before serving, transfer it to an oven-safe dish and warm briefly at 300 °F (150 °C) for 5 to 8 minutes.
10
10. Serve one portion of soft yuca mofongo on each plate, top with the cod in coconut-garlic cream, and finish with the remaining chopped parsley and a little more black pepper to taste.

Chef tips

Desalt the cod well in advance and always taste the sauce before adding salt. For a more rustic texture, leave a few chunks of yuca only lightly mashed. The cassava flatbread helps give the mofongo body and a distinct Dominican character.

Substitutions

You can use grouper or another firm fresh fish if salt cod is unavailable, adjusting the salt from the beginning. Butter can be replaced with more olive oil for a dairy-free version. Parsley can be swapped for cilantro if you prefer a more herbal profile.

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
View on Amazon
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
View on Amazon
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
View on Amazon