Dominican Baked Cod with Soft Yuca Mofongo and Sweet Pepper Sofrito

Name: Dominican Baked Cod with Soft Yuca Mofongo and Sweet Pepper Sofrito
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 4
Cuisine: Dominicana
Ingredients: 18 oz salt cod; 2 lb yuca; 7 oz Dominican frying cheese; 1 cup red onion; 1 cup sweet peppers; 1 cup tomato; 4 cloves garlic; 1/4 cup green olives; 1/4 cup fresh cilantro; 2 tbsp lemon juice; 3 tbsp olive oil; 2 tbsp butter; 1 cup vegetable broth; 1 tsp dried oregano; 1/2 tsp black pepper; 2 leaves bay leaves

An original recipe inspired by Dominican flavors: desalted cod sautéed in a criollo sofrito of sweet peppers, tomato, and olives, served over soft yuca mofongo with garlic and topped with oven-golden fried cheese.

35 minPrep

40 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

500 g salt cod (desalado and desmenuzado)
900 g yuca (pelada and en trozos)
200 g Dominican frying cheese (diced small)
150 g red onion (in strips finas)
120 g sweet peppers (without semillas and chopped)
180 g tomato (chopped diced small)
20 g garlic (machacado or chopped)
40 g green olives (sliced)
15 g fresh cilantro (chopped)
30 ml lemon juice (freshly squeezed)
45 ml olive oil (divided)
30 g butter (for the mofongo of yuca)
240 ml vegetable broth (hot)
2 g dried oregano
1 g black pepper
2 g bay leaves

Nutrition facts

per serving

540 kcal

Calories

31 g

Protein

39 g

Carbs

29 g

Fat

4 g

Fiber

35 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. Place the salt cod in a bowl with cold water and soak for 20 minutes. Drain, change the water, and soak for 20 more minutes. Then place it in a pot with fresh water and 1 bay leaf, bring to a gentle boil over medium heat, cook for 8 minutes, drain, remove any skin or bones, and flake it.
2
2. Meanwhile, place the yuca in a large pot with enough water and 1 bay leaf. Bring to a boil and cook over medium heat for 20 to 25 minutes until very tender. Drain well and remove the tough inner core from each piece.
3
3. Preheat the oven to 220 °C / 425 °F. Place the frying cheese on a lightly greased baking tray or oven-safe skillet with 1 teaspoon of the olive oil. Bake for 10 to 12 minutes, turning halfway through, until golden around the edges.
4
4. In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Sauté the red onion and sweet peppers for 4 minutes. Add the garlic and cook for 30 seconds more.
5
5. Stir in the tomato, green olives, dried oregano, and black pepper. Cook for 4 to 5 minutes, stirring, until a juicy sofrito forms.
6
6. Add the flaked cod and 2 tablespoons of the vegetable broth to the sofrito. Cook for 3 to 4 minutes so the flavors come together. Add half of the fresh cilantro and 1 tablespoon of the lemon juice. Keep warm.
7
7. Place the cooked yuca in a pilón or large bowl. Add the butter, the remaining olive oil, the rest of the lemon juice, 6 tablespoons of the hot vegetable broth, and the remaining half of the garlic if you want a stronger flavor, using all the garlic here if you did not add it earlier. Mash until you get a soft, moist mofongo. If needed, add a bit more vegetable broth. Mix in some of the sofrito onion if you want a more rustic texture.
8
8. To serve, divide the soft yuca mofongo among 4 plates. Spoon the cod sofrito over the top, add the golden frying cheese, and finish with the remaining fresh cilantro.
9
9. Serve immediately while hot to keep the contrast between the creamy mofongo, juicy cod, and golden cheese.

Chef tips

If the cod still tastes too salty after soaking, boil it 2 more minutes in fresh water and drain again. Mash the yuca while it is still hot for the smoothest, most pliable texture.

Substitutions

You can substitute halloumi for Dominican frying cheese if needed. Cilantro can be replaced with parsley, and green olives with a smaller amount of capers for a sharper flavor.

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
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
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
View on Amazon
Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
View on Amazon