Djiboutian-style Cod Serenade

Ingredients

In the original Puerto Rican dish, Serenata de bacalao, the cod fish is typically marinated in a mixture of vinegar, olive oil, and spices, and then served with onions, peppers, and tomatoes. In the Djiboutian adaptation, the marinade is enhanced with Djiboutian spices such as cumin, coriander, and turmeric, and the dish is cooked with additional ingredients like garlic and Djiboutian hot peppers. The use of Djiboutian flatbread as a side dish is also unique to the Djiboutian version. We alse have the original recipe for Serenata de bacalao, so you can check it out.

• 500g (1.1 lb) cod fish fillets 500g (1.1 lb) cod fish fillets
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 Djiboutian hot pepper, finely chopped 1 Djiboutian hot pepper, finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Rinse the cod fish fillets under cold water and pat them dry with a paper towel.
2. 2.
   In a bowl, combine the olive oil, chopped onion, minced garlic, diced tomatoes, chopped Djiboutian hot pepper, ground cumin, ground coriander, ground turmeric, salt, and pepper. Mix well to create a marinade.
3. 3.
   Place the cod fish fillets in a shallow dish and pour the marinade over them, ensuring that the fish is well coated. Cover the dish and refrigerate for at least 1 hour to allow the flavors to meld.
4. 4.
   Heat a large skillet over medium heat and add a drizzle of olive oil. Remove the cod fish fillets from the marinade, shaking off any excess, and place them in the skillet.
5. 5.
   Cook the cod fish fillets for about 4-5 minutes on each side, or until they are cooked through and flake easily with a fork.
6. 6.
   Transfer the cooked cod fish fillets to a serving platter and garnish with fresh cilantro.
7. 7.
   Serve the Djiboutian-style Cod Serenade hot with Djiboutian flatbread on the side.

Treat your ingredients with care...

• Cod fish — Make sure to rinse the cod fish fillets thoroughly under cold water to remove any excess salt. Pat them dry with a paper towel before marinating to ensure the flavors penetrate the fish.

Tips & Tricks

• If Djiboutian hot peppers are not available, you can substitute them with any other hot pepper variety.
• Adjust the amount of hot pepper according to your spice preference.
• Serve the Djiboutian-style Cod Serenade with a squeeze of fresh lemon juice for an extra burst of flavor.
• For a heartier meal, serve the cod fish over a bed of couscous or rice.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Djiboutian-style Cod Serenade as a main course, accompanied by Djiboutian flatbread and a fresh salad. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Arrange the cooked cod fish fillets on a platter, drizzle with a little extra olive oil, and sprinkle with chopped fresh cilantro. Serve with the Djiboutian flatbread on the side for an authentic presentation.