Bacalao con Salsa de Coco y Choclo (Cod Fish with Coconut-Corn Sauce)

Ingredients

• 3 tablespoons butter 
• 2 cups coconut milk 
• 4 fillet cod 
• 4 servings cilantro leaves fresh
• 4 cup regular corn frozen thawed
• 2  garlic cloves minced
• 0.5 teaspoon ground cumin 
• 0.5 teaspoon ground thyme 
• 1 tablespoon olive oil 
• 1 cup onions sliced
• 0.3 teaspoon pepper flakes red
• 0.5 cup vegetable stock 

Equipment

• frying pan
• sauce pan
• blender

Directions

1. In a large saucepan over medium heat, heat the butter and oil.
2. Add the red pepper flakes, onion and garlic and cook until soft.
3. Add the corn and cook for 5 minutes.
4. Add the stock and coconut milk. Bring to a boil.Reduce the heat and cook uncovered for 10 minutes.
5. Place the mixture into a blender and blend until smooth.In a saute pan, heat some olive oil. When the oil is smoking hot, add the fish.
6. Saute for 2 minutes and flip over. Return the mixture to the pan and heat over medium-low heat.
7. Add the fish to the sauce and cook for about 8 minutes more, until the fish is cooked all the way through.
8. Serve over white rice and garnish with fresh cilantro.