SenegaleseMedium · Hot
Onion-Smothered Cod Yassa
Cod fillets buried beneath a thick tangle of onion cooked until completely soft and golden, spiked with mustard, lemon, and enough cayenne to give the dish its backbone. The sauce is the point here — bold and generous, the fish a tender anchor beneath a smothering that is pure yassa spirit.
Prep
15 min
Cook
35 min
Rest
5 min
Total
55 min
Method
Start the Rice
1
Rinse the white rice until the water runs clear. Combine with 3.5 cups water and 1 teaspoon salt in a pot. Bring to a boil, reduce heat to low, cover tightly, and cook for 18 minutes until all water is absorbed. Remove from heat and let steam covered for 5 minutes, then fluff with a fork.
Caramelize the Onions
2
Slice all 4 yellow onions into thin half-moons. In a large Dutch oven, heat 1/4 cup olive oil over medium heat. Add the onions and 1 teaspoon salt. Cook, stirring frequently with a wooden spoon, for 35-45 minutes until the onions are deeply golden, jammy, and reduced to a mountain of glossy sweetness. Do not rush this — the onions are the soul of the yassa.
Build the Yassa Sauce
3
While the onions cook, mince the 4 cloves of garlic. Once the onions are caramelized, add the garlic and cook for 1 minute until fragrant.
4
5
Pour the lemon-mustard mixture over the caramelized onions. Stir well to combine. Reduce heat to low and simmer for 5 minutes to meld the flavors. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste — it should be bright, tangy, and gently spiced.
Sear the Cod
6
Pat the 4 cod fillets dry with paper towels. Season generously on both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
7
In a large skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add the cod fillets and sear for 4-5 minutes per side until golden. Fish must reach 145°F (63°C) internally - use a thermometer to check. The fish should flake easily but remain tender.
Bring It All Together
8
Pour the yassa onion sauce into a wide, deep serving bowl — make it generous and overflowing, just like Awa would. Nestle the seared cod fillets into the onions, spooning some of the sauce over each piece. A hard squeeze of fresh lemon over everything right before serving.
9
Serve the cod yassa over a generous mound of white rice. Ladle extra onion sauce over the top. Let everyone dig in together from one bowl — there is always room for one more spoon around the table.
C
Nutri-Score
Fair balance
A–E · lower is better · score 3
Calories
836
per serving
Source of protein · 39gLow sugar · 10gLow saturated fat · 4g
Protein
39g
Carbs
118g
Fat
23g
Sat. fat
4g
Fiber
6g
Sugar
10g
Sodium
2853mg
Heart HealthyLow SodiumHigh ProteinBalanced Meal
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Grade pending
Environmental impact
Estimated footprint
Grade pending · 67% ingredient coverage
kg CO2e
≥0.7
per serving
White Rice drives 65% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
6
Sour
1
Bitter
4
Spicy
Textures
SilkyTenderFluffyCrispy
Aromas
CaramelizedCitrusEarthyPungent
Kitchen Equipment
Primary Tool
Dutch OvenDutch OvenLarge SkilletStockpotChef KnifeCutting BoardWooden SpoonFine Mesh StrainerMixing BowlMeasuring SpoonsPaper Towels
Counter FootprintLarge
Techniques
Safety & Storage
Cooking Temperature
Cod fillets must reach an internal temperature of 145°F (63°C) to ensure food safety. Use a calibrated food thermometer inserted into the thickest part of the fillet. Undercooked fish poses bacterial and parasitic risks.
Chicken must reach an internal temperature of 165°F (74°C).
Cross Contamination
Raw cod fillets must not contact ready-to-eat foods or ingredients. Use separate cutting boards, plates, and utensils for raw fish. Wash hands thoroughly with soap and water after handling raw fish before touching other ingredients.
Allergen Warning
This dish contains fish and mustard as primary ingredients. Garnish and serving utensils must be kept separate. Inform guests and staff of allergen presence. Have allergen response kit available if serving to public.
Storage
Leftover fish dishes must be refrigerated within 2 hours of cooking at 40°F (4°C) or below. Consume within 2-3 days. Reheat to 165°F (74°C) before serving. Do not leave at room temperature for more than 2 hours total.
Handling
Pat cod fillets completely dry before searing to ensure proper Maillard reaction and food safety. Thaw frozen cod safely in refrigerator overnight or under cold running water. Do not thaw at room temperature.
High Risk Population
Fish dishes present heightened risk for pregnant individuals, elderly, children under 5, and immunocompromised persons. Ensure thorough cooking to 145°F. These populations should avoid raw or undercooked fish preparations.
Equipment Safety
When searing cod at medium-high heat with 2 tablespoons of olive oil, use a heavy-bottomed skillet with secure grip. Oil can splatter and cause burns. Never leave hot oil unattended. Have lid nearby to smother any grease fire.
Shelf Life
Cooked cod in yassa sauce is best consumed same day for optimal quality. The caramelized onion base may slightly extend shelf-life due to acidity from lemon juice, but fish component limits safe storage to 2-3 days refrigerated.
Pro Tips
Technique
The onions are the soul of this yassa — do not rush them. Stir them slowly with your wooden spoon for the full 25 to 30 minutes until they become deeply golden, jammy, and sweet. If they burn, start over. Great yassa cannot be hurried.
Substitution
If cod is not available, chicken thighs work beautifully — brown them first, then simmer in the onion sauce. Use the same bold lemon-mustard ratio and let the poultry braise until tender.
From the chef
Every Sunday in the Raval, I fill one enormous bowl and the whole neighborhood gathers around it. When the fisherman brought me fresh cod that morning, I knew I had to create something new — but the spirit stays the same. I buried those silvery fillets under a mountain of slowly caramelized onions stirred with love for thirty minutes, then bathed them in bright lemon and bold mustard until they glistened. Now I ladle it over coconut rice and watch everyone reach for the same bowl, because in my kitchen, there's always room for one more spoon.
TagsMedium Difficulty
AllergensFishMustard
Source: generated · May 30, 2026