Coconut-Braised Cod with Yam Dumplings and Sweet Peppers

Instructions

1. 1

   Season the fresh cod fillets with the lemon juice, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   Place the peeled, cubed yam in a pot with enough water to cover it. Cook over medium-high heat for 18 to 20 minutes, until very tender. Drain well.

3. 3

   While the yam cooks, heat 1 tablespoon of olive oil in a wide skillet or braiser over medium heat. Sauté the white onion, cubanelle pepper, sweet peppers, and half of the garlic for 4 to 5 minutes, until softened.

4. 4

   Add the crushed tomato, coconut milk, fish stock or water, dried oregano, ground cumin, bay leaf, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Simmer the sauce over medium-low heat for 8 minutes so the flavors can meld.

5. 5

   Mash the cooked yam with the butter, the remaining garlic, half of the culantro, a pinch of salt, and the rice flour until you have a firm but smooth mash. Let it rest for 5 minutes.

6. 6

   With lightly damp hands, shape the yam mixture into 12 small dumplings. If you want them firmer, chill them for 10 minutes before cooking.

7. 7

   Heat the remaining tablespoon of olive oil in a nonstick skillet over medium heat. Brown the yam dumplings for 2 to 3 minutes per side, turning carefully, until they develop a light crust. Set aside.

8. 8

   Nestle the fresh cod fillets into the coconut sauce over low heat. Cover and cook for 8 to 10 minutes, or until the fish is opaque and flakes easily. If checking internal temperature, cook to 145°F / 63°C at the thickest part.

9. 9

   Add the browned yam dumplings to the skillet with the sauce and spoon the sauce over them gently for 2 minutes so they absorb some of the braising liquid without falling apart.

10. 10

    Turn off the heat and finish with the remaining culantro and the chopped fresh cilantro. Adjust salt and black pepper to taste.

11. 11

    Serve the coconut-braised cod hot with 3 yam dumplings per portion and plenty of sauce with onion, cubanelle pepper, and sweet peppers on each plate.