Dominican Baked Cod with Mashed Sweet Potato, Sweet Corn, and Ají Dulce Peppers

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Lightly grease a baking dish with a little of the vegetable oil and set aside.

2. 2

   Place the sweet potato in a pot with enough water to cover, bring to a boil, and cook for 15 to 18 minutes until very tender. Drain well.

3. 3

   While the sweet potato cooks, flake the soaked and desalted cod into medium pieces, removing any bones or skin if needed.

4. 4

   Heat the remaining vegetable oil in a large skillet over medium heat. Sauté the red onion for 3 minutes. Add the ají dulce peppers and garlic, and cook 2 minutes more.

5. 5

   Add the tomato, tomato paste, green olives, capers, dried oregano, ground cumin, and black pepper. Cook for 4 minutes, stirring, until a thick sofrito forms.

6. 6

   Add the cod and water to the sofrito. Cook for 8 to 10 minutes over medium heat, stirring occasionally, until the cod is moist and fully integrated. Add half of the fresh cilantro and stir.

7. 7

   Mash the hot sweet potato with the milk, butter, and salt until smooth but still sturdy. Fold in the sweet corn and mix well.

8. 8

   Spread the mashed sweet potato and corn mixture in the baking dish in an even layer. Spoon the cod stew over the top and spread evenly.

9. 9

   Sprinkle the grated cheese over the cod and bake for 12 to 15 minutes at 400°F (200°C), until the cheese is melted and lightly golden around the edges.

10. 10

    Remove from the oven, let rest for 5 minutes, and finish with the remaining fresh cilantro before serving.