This irresistibly hearty stew scented with cumin and oregano gets a touch of heat from Scotch bonnet chile pepper. Celebrated in Latin American and African cooking, yuca thickens the stew and makes it into a complete meal alongside the vegetables and cod., April 2022


Read the full recipe after the video.

Recipe Summary

15 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Place cod in a medium nonreactive bowl. Squeeze lemon half over the cod and set aside.

  • Heat oil in a large pot over medium-high heat. Add onion, chile, tomato paste, paprika, cumin and oregano; cook, stirring, for 1 minute. Add stock and tomatoes; bring to a light boil. Add yuca, carrots, cauliflower and thyme; cover, reduce heat to medium-low and cook until the vegetables are very tender, about 20 minutes.

  • Add the cod and salt to the pot; cook, stirring and breaking the fish apart halfway, until the fish is opaque and flakes easily with a fork, 8 to 10 minutes. Discard the thyme. Divide among 4 bowls.

To make ahead

Prep the yuca, carrots, cauliflower, onion and pepper and refrigerate for up to 1 day. If using frozen cod, make sure to thaw it overnight in the refrigerator.

Nutrition Facts

2 cups
388 calories; protein 26g; carbohydrates 53g; dietary fiber 6g; sugars 9g; fat 8g; saturated fat 1g; mono fat 6g; poly fat 1g; cholesterol 49mg; vitamin a iu 8098IU; vitamin b3 niacin 9mg; vitamin b12 1mcg; vitamin c 74mg; vitamin d iu 41IU; vitamin e iu 3IU; folate 91mg; vitamin k 20mg; sodium 567mg; iron 2mg; magnesium 77mg; phosphorus 312mg; potassium 1310mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 4mg.