Brazilian Fresh Cod Escondidinho with Cassava, Spinach and Golden Coconut Crust

Name: Brazilian Fresh Cod Escondidinho with Cassava, Spinach and Golden Coconut Crust
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Cuisine: Brasileña
Ingredients: 2 lb peeled cassava, cut into chunks; 1.5 lb fresh skinless cod; 4 cups fresh spinach; 1 1/4 cups yellow onion; 4 cloves garlic; 1 cup ripe tomato; 1 cup red bell pepper; 1 cup coconut milk; 4 oz grated Minas cheese or mozzarella; 1/3 cup unsweetened shredded coconut; 2 tbsp butter; 2 tbsp olive oil; 1/4 cup fresh cilantro; 1/4 cup scallion; 2 tbsp lime juice; 1 tsp sweet paprika; 1/2 tsp ground cumin; 1/4 tsp red pepper flakes; 1 1/4 tsp salt; 1/2 tsp black pepper

An original dish inspired by Brazilian home cooking: a creamy cassava base, a juicy filling of fresh cod sautéed with onion, tomato, bell pepper, and spinach, topped with a golden coconut and cheese crust. Comforting, aromatic, and perfect for a special main meal.

30 minPrep

45 minCook

75 minTotal

6Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

900 g peeled cassava, cut into chunks (for the puree)
700 g fresh skinless cod (cut en trozos large)
120 g fresh spinach (chopped en trozos gruesos)
180 g yellow onion (finely chopped)
12 g garlic (chopped)
200 g ripe tomato (diced small)
120 g red bell pepper (diced small)
240 ml coconut milk (divided)
120 g grated Minas cheese or mozzarella (divided)
35 g unsweetened shredded coconut (for the crust)
30 g butter (for the puree)
30 ml olive oil (divided)
15 g fresh cilantro (chopped)
30 g scallion (chopped)
30 ml lime juice (freshly squeezed)
4 g sweet paprika
2 g ground cumin
1 g red pepper flakes (optional)
8 g salt (or to taste)
2 g black pepper (or to taste)

Nutrition facts

per serving

438 kcal

Calories

28 g

Protein

31 g

Carbs

22 g

Fat

4 g

Fiber

27 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
Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish with 1 teaspoon of the olive oil.
2
Place the cassava in a large pot with enough water to cover it and add 1 teaspoon salt. Bring to a boil and cook for 25 to 30 minutes, until very tender. Drain, remove any woody center fibers, and keep warm.
3
While the cassava cooks, season the fresh cod with half of the lime juice, 1/2 teaspoon salt, black pepper, sweet paprika, and cumin.
4
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes. Stir in the garlic and cook 30 seconds more. Add the red bell pepper and tomato, and cook for 4 to 5 minutes until softened.
5
Add the seasoned cod to the skillet and cook for 4 to 6 minutes, gently breaking it into flakes with a spoon as it cooks. Stir in the red pepper flakes if using, the spinach, scallion, and half of the cilantro. Cook for 2 minutes until the spinach wilts.
6
Pour 120 ml / 1/2 cup of the coconut milk into the fish filling and cook 2 minutes more so it stays moist but not runny. Taste and adjust with salt. Remove from the heat and mix in the remaining lime juice.
7
Mash or puree the hot cassava with the butter, the remaining 120 ml / 1/2 cup coconut milk, and 60 g / 2 oz grated cheese until thick and creamy. Adjust salt if needed.
8
Spread half of the cassava puree in the baking dish. Spoon all of the cod and spinach filling evenly over it. Cover with the remaining puree.
9
In a small bowl, combine the remaining grated cheese, shredded coconut, the remaining cilantro, and 1 teaspoon olive oil. Sprinkle this mixture over the top of the escondidinho.
10
Bake for 18 to 20 minutes at 200 °C / 400 °F, until piping hot. For extra color, broil for 2 to 3 additional minutes, watching closely.
11
Let rest for 8 minutes before serving so it sets slightly and is easier to portion.

Chef tips

If the cassava absorbs a lot of liquid, add 1 or 2 extra tablespoons of coconut milk to the puree. For the best flaky texture, do not overcook the fish before baking.

Substitutions

You can substitute the fresh cod with hake or pollock. Minas cheese can be replaced with low-moisture mozzarella. If you do not have cilantro, use parsley, though the flavor will be less distinctly Brazilian.

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
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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
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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
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