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Popular in Food

Smoky Cod with Sweet Potato

Finishing with chipotle aioli is simple to do and really enriches the flavor of this dish.

4.5 by 7 people
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  • Makes: 4 servings
  • Start to Finish: 35 mins

Smoky Cod with Sweet Potato



  1. Thaw fish if frozen. Rinse fish and pat dry; set aside. In a small bowl combine clam juice, white wine and cornstarch; set aside. For chipotle aioli, in another bowl combine mayonnaise, chipotle pepper, vinegar, and mustard. Cover and chill.
  2. Sprinkle cod pieces with 1/4 tsp. of the salt and the pepper. Lightly coat with flour, shaking off excess. Heat a 14-inch flat-bottomed wok or 12-inch stainless-steel skillet over medium-high heat until a bead of water vaporizes within 2 seconds of contact. Swirl in 2 Tbsp. of peanut oil. Add cod pieces; cook undisturbed, 2 minutes, or until opaque and browned on the bottom. Using a metal spatula, turn fillets over; cook 2 to 3 minutes more or until opaque and browned. Transfer to a plate. Use spatula to break cod into chunks; set aside.
  3. Swirl remaining 1 Tbsp. peanut oil pan over medium-high heat. Add sweet potato and onion; stir-fry 4 minutes, scraping up browned bits. Add corn, and remaining 1/2 tsp. salt; stir-fry 1 minute. Swirl clam juice mixture into pan; bring to boiling. Boil gently, uncovered, for 2 minutes. Return cod to pan. Cover; reduce heat to medium. Cook 1 to 2 minutes or until cod is just cooked through and potatoes are tender. To serve, dollop with chipotle aioli. Sprinkle with parsley.

From the Test Kitchen


If using frozen corn, thaw and pat dry before using.

Nutrition Facts (Smoky Cod with Sweet Potato)

    Per serving:
  • 461 kcal cal.,
  • 27 g fat
  • (4 g sat. fat,
  • 12 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 56 mg chol.,
  • 1082 mg sodium,
  • 28 g carb.,
  • 3 g fiber,
  • 8 g sugar,
  • 28 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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