Coconut-Braised Cod with Malanga Dumplings and Roasted Pumpkin

Instructions

1. 1

   1. Preheat the oven to 425°F / 220°C. Place the pumpkin on a baking sheet, toss it with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper, and roast for 25 minutes, turning halfway through, until golden and tender.

2. 2

   2. Meanwhile, place the malanga in a pot with enough water to cover it and boil over medium-high heat for 20 to 25 minutes, until very soft. Drain well.

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   3. Mash the hot malanga with the butter, rice flour, 1 tablespoon cilantro, 1/4 teaspoon salt, and the cumin until a smooth dough forms. Let cool for 5 minutes and shape into 12 even dumplings.

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   4. Bring a medium pot of water to a gentle boil. Cook the malanga dumplings for 4 to 5 minutes, or until they float and feel firm. Remove carefully and set aside.

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   5. Season the cod fillets with the lime juice, oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Let them rest for 10 minutes.

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   6. In a wide skillet or caldero, heat the remaining 2 tablespoons olive oil over medium heat. Sauté the onion, sweet chili pepper, and garlic for 3 minutes. Add the sofrito and cook 4 more minutes, stirring often.

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   7. Add the vegetable broth, coconut milk, and bay leaves. Simmer over medium heat for 5 minutes so the sauce comes together. Taste and adjust with the remaining salt if needed.

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   8. Add the cod to the sauce in a single layer. Cover partially and cook over medium-low heat for 8 to 10 minutes, until the fish is opaque and flakes easily.

9. 9

   9. Add the roasted pumpkin and malanga dumplings to the skillet. Spoon the sauce gently over everything and cook 2 minutes more to heat through without breaking the fish.

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    10. Remove the bay leaves and finish with the remaining cilantro on top. Serve hot with plenty of coconut-sofrito sauce.