Fresh Cod in Peanut and Naranjilla Sauce with Yuca Cakes and Pickled Red Onion

Instructions

1. 1

   1. Place the cod fillets on a plate and season them with 15 ml (1 tbsp) key lime juice, 4 g (3/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Let them rest while you prepare the rest of the recipe.

2. 2

   2. Cook the yuca in a pot with enough water and a pinch of salt for 20 to 25 minutes, until very tender. Drain, remove the tough core if needed, and mash while hot until you get a thick purée.

3. 3

   3. Mix the mashed yuca with the fresh cheese, egg, 5 g (1 clove) chopped garlic, 10 g (1/4 cup) culantro, 2 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Shape into 8 medium cakes and set aside.

4. 4

   4. For the pickled onion, place 120 g (1 cup) red onion in a bowl. Cover with hot water for 1 minute and drain. Add 15 ml (1 tbsp) key lime juice, sugar, 1 g (1/4 tsp) salt, and 10 g (1/4 cup) chopped culantro. Mix and let stand.

5. 5

   5. Blend the naranjilla pulp with the roasted peanuts, milk, and 60 ml (1/4 cup) of the fish stock or water until smooth and creamy.

6. 6

   6. Heat a large skillet over medium heat and add 15 ml (1 tbsp) achiote oil. Brown the yuca cakes for 3 to 4 minutes per side until firm and golden. Keep warm.

7. 7

   7. In the same skillet, add the butter and 15 ml (1 tbsp) vegetable oil. Sear the cod fillets for 2 to 3 minutes per side, depending on thickness, until lightly golden outside. Remove carefully and set aside.

8. 8

   8. Add the remaining 60 g (1/2 cup) red onion and the remaining 4 g (2 cloves) garlic to the skillet. Cook for 2 minutes. Stir in the cumin and cook 30 seconds more.

9. 9

   9. Pour the blended naranjilla-peanut sauce into the skillet. Add the remaining fish stock or water, 2 g (1/2 tsp) salt, 1 g (1/4 tsp) black pepper, and cook over medium-low heat for 5 to 7 minutes, stirring, until slightly thickened.

10. 10

    10. Return the cod to the skillet and spoon the sauce over it. Cook for 3 to 5 minutes more over low heat, until the fish is just cooked through and reaches a safe internal temperature of 63 °C / 145 °F.

11. 11

    11. If you want to reheat the yuca cakes in the oven, place them on a tray and bake at 200 °C / 400 °F for 5 minutes.

12. 12

    12. Serve each portion with one cod fillet, plenty of peanut-naranjilla sauce, two yuca cakes, and a generous spoonful of pickled red onion on top or on the side.