Codfish Mousse with Fried Plantain Chips Recipe

Name: Codfish Mousse with Fried Plantain Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Yukon Gold potatoes, peeled and small dice; 1 pound fresh codfish fillet, 1 1/2-inch chunks; 2 cloves garlic, thinly sliced; 6 thyme sprigs, tied together; Salt; 1 pint milk; Olive oil; Cheryl?s Hot Sauce, recipe follows; 4 scallions, thinly sliced; Plantain chips, recipe follows; 10 whole Scotch bonnet peppers, rinsed and stems removed; 1 to 1 1/2 cups white vinegar; 10 whole pimento seeds; 2 green plantains, thinly sliced; Canola or corn oil, for frying; Salt

Servings: persons

2 Yukon Gold potatoes, peeled and small dice
1 pound fresh codfish fillet, 1 1/2-inch chunks
2 cloves garlic, thinly sliced
6 thyme sprigs, tied together
Salt
1 pint milk
Olive oil
Cheryl?s Hot Sauce, recipe follows
4 scallions, thinly sliced
Plantain chips, recipe follows
10 whole Scotch bonnet peppers, rinsed and stems removed
1 to 1 1/2 cups white vinegar
10 whole pimento seeds
2 green plantains, thinly sliced
Canola or corn oil, for frying
Salt

1
In saucepan, layer the potatoes on the bottom.
2
Then codfish, garlic then thyme.
3
Season with salt then put enough milk in just to cover fish.
4
Bring to a slow simmer covered with parchment paper.
5
Simmer until fish is flaky and potatoes are tender.
6
Remove the thyme bundle, drain the milk and process until smooth, in the bowl of food processor, using enough olive oil to smooth consistency.
7
Season with salt and hot sauce, to taste, and stir in scallions.
8
Serve with plantain chips.
9
To a blender, add peppers and 1 cup of vinegar and puree.
10
Add rest of vinegar if needed.
11
Stir in pimento seeds.
12
Store in a bottle or jar in refrigerator.
13
Heat oil to 350 degrees and fry chips in batches until crispy.
14
Drain and sprinkle with salt.

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 Yukon Gold potatoes, peeled and small dice, 1 pound fresh codfish fillet, 1 1/2-inch chunks, 2 cloves garlic, thinly sliced, 6 thyme sprigs, tied together, and more.

Yes, Codfish Mousse with Fried Plantain Chips falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Codfish Mousse with Fried Plantain Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions