6 servings
PREP TIME
15 minutes
COOKING TIME
45 minutes
TOTAL TIME
1 hour
8 ounces bacon, diced
2 Spanish onions, diced
kosher salt
3 tablespoons minced garlic
1 jalapeño, seeded and diced
3 poblano peppers, diced
2 (15-ounce) cans white hominy corn, rinsed and drained
1 (15-ounce) can stewed tomatoes
4 cups chicken stock
3 tablespoons fresh lime juice
1 teaspoon finely grated lime zest (from about ½ lime)
¼ cup chopped fresh cilantro
freshly ground black pepper
¼ cup cornmeal
¼ cup all-purpose flour
1 tablespoon curry powder
3 tablespoons olive oil
6 (1½-inch-thick) cod fillets
The secret to this dish is the cornmeal in the crust. You’ve got beautiful white cod, and the Indian curry gives it an aromatic golden color and flavor, but the cornmeal gives the crust this perfect texture. The hominy stew is just a bridge back to the cornmeal crust.
We love cooking with hominy because it’s one of those migration dishes that’s such a connector. You see it in West Africa, you see it in the American South and in Puerto Rico, then you see it in Mexico as posole. It’s global comfort food that gets elevated by the elegance of the curry-crusted fish.
Heat a 6-quart pot over medium heat. Add the bacon and cook to begin rendering the fat. Once the bacon is sizzling and a bit crispy, about 5 minutes, transfer to paper towels to drain. Add the onions to the pot and sprinkle with salt. Cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for 2 minutes, until the garlic becomes fragrant. Add the jalapeño and poblano peppers and stir to cook.
Once the vegetables are soft and just beginning to brown slightly, add the hominy and stir to combine and bring up any fond at the bottom of the pan. Add the tomatoes and stock. Cover the pot and lower the heat to a simmer. Simmer the stew for 25 minutes, then uncover and simmer for 10 more minutes, or until the liquid is slightly reduced and thickened. Finish the stew by stirring in the lime juice, lime zest, and cilantro. Season with salt and pepper.
While the stew is simmering, prepare the cod: In a small bowl, combine the cornmeal, flour, and curry powder. Brush the cod fillets with 1 tablespoon of the oil and season with salt and pepper on both sides. Dredge the fish in the flour mixture and thoroughly shake off any excess flour.
Heat a large cast-iron pan over medium heat. Add the remaining 2 tablespoons oil and when it shimmers, add the cod fillets and cook until the fish is opaque and flaky, 3 to 5 minutes per side.
Serve the fish over a bowl of the stew and top with the reserved bacon.