Bacalao Con Coco Recipe
Plantain Crusted Oven Roasted Cod Fish, PEI Mussels, Smoked Chorizo, Lobster Pineapple & Coconut Sauce, Over Yucca
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Bacalao con Coco
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish and Seafood
Plantains
Chorizo and Spices
Coconut Sauce
Yucca
Method
Preparation for Fish and Seafood
Prepare the Cod
Preheat the oven to 400°F (200°C). Rinse the cod fish fillets under cold water and pat dry with a paper towel. Season both sides with salt, black pepper, and paprika.
Cook the Mussels
In a pot, add the PEI mussels and cover with water. Bring to a boil and cook for about 5-7 minutes until they open. Discard any mussels that do not open.
Plantain Crust
Prepare Plantains
Peel the green plantains and cut them into chunks. In a food processor, blend the plantain chunks until they form a coarse meal. This will be your crust.
Crust the Cod
Take the seasoned cod fillets and press them into the plantain meal, coating both sides evenly.
Cooking
Bake the Cod
Place the crusted cod fillets on a baking sheet lined with parchment paper. Bake in the preheated oven for about 15-20 minutes, or until the fish is cooked through and flakes easily.
Sauté Chorizo and Garlic
In a skillet, heat a tablespoon of oil over medium heat. Add sliced smoked chorizo and minced garlic, sautéing until the chorizo is crispy and the garlic is fragrant, about 3-4 minutes.
Coconut Sauce
Make Coconut Sauce
In a saucepan, combine the coconut milk, pineapple, and lime juice. Simmer on low heat for about 10 minutes, stirring occasionally until warmed through.
Yucca Preparation
Prepare Yucca
Peel and cut the yucca into chunks. Boil in salted water for about 20-25 minutes or until tender. Drain and set aside.
Serving
Plate the Dish
On a plate, place a serving of boiled yucca, top it with the baked cod, and drizzle with the coconut sauce. Garnish with sautéed chorizo and mussels.