Crab-and-Corn Stuffed Bacalaitos with Roasted Garlic Aioli

Instructions

1. 1

   Preheat the oven to 400°F / 205°C. Slice off the top of the head of garlic to expose the cloves, place it on aluminum foil, drizzle with 1 teaspoon olive oil, wrap, and roast for 20 to 25 minutes until very soft. Let cool.

2. 2

   While the garlic roasts, make the filling. Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté half of the chopped onion and the red bell pepper for 3 minutes. Add the sofrito, 2 cloves of the minced fresh garlic, the oregano, paprika, and half of the black pepper; cook 1 minute more.

3. 3

   Add the crabmeat, sweet corn, 1 tablespoon lime juice, and half of the cilantro. Cook for 2 to 3 minutes, just until combined and excess moisture evaporates. Taste and add a pinch of salt only if needed. Set the filling aside warm.

4. 4

   For the aioli, squeeze the roasted garlic cloves into a bowl and mix with the mayonnaise, 1 tablespoon lime juice, the remaining cilantro, 1 tablespoon very finely chopped onion, and a pinch of black pepper. Refrigerate while you prepare the bacalaitos.

5. 5

   In a large bowl, combine the flour, cornstarch, baking powder, and ground annatto. Stir in the flaked salt cod, the remaining chopped onion, and the remaining 2 cloves minced fresh garlic.

6. 6

   Pour in the cold water gradually and mix until you have a thick but pourable batter, similar to a thick pancake batter. If it is too dense, add 1 or 2 extra tablespoons of cold water. Add a very small pinch of salt only if the cod is not very salty.

7. 7

   Heat the vegetable oil in a deep skillet or pot to 350°F / 175°C. Fry portions of about 3 tablespoons of batter, gently flattening them with the spoon to form medium discs. Cook for 2 to 3 minutes per side, until golden and crisp. Drain on paper towels.

8. 8

   When the bacalaitos are cool enough to handle, cut a side opening with a small knife without splitting them completely. Fill each one with a portion of the crab-and-corn mixture.

9. 9

   Serve the stuffed bacalaitos immediately with the roasted garlic aioli on the side or spooned over the top. If you want to keep them warm before serving, place them on a tray in a 200°F / 95°C oven for up to 10 minutes.