Dominican Baked Cod with Mashed Taro, Sweet Peppers, and Crispy Cassava Bread Crust

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Lightly grease a medium baking dish with 1 teaspoon of the olive oil.

2. 2

   2. Place the taro in a pot with the water and 1/2 teaspoon of the salt. Bring to a boil, reduce to medium heat, and cook for 20 to 25 minutes until very tender. Drain well.

3. 3

   3. While the taro cooks, heat 2 tablespoons of the olive oil in a large skillet over medium heat. Sauté half of the onion, the sweet peppers, and half of the garlic for 3 to 4 minutes.

4. 4

   4. Add the chopped tomato, tomato paste, oregano, and black pepper. Cook for 2 minutes, stirring so the tomato paste blends in and the tomato releases its juices.

5. 5

   5. Stir in the flaked cod and sour orange juice. Cook for 5 to 7 minutes over medium heat, stirring gently until the mixture is moist but not watery. Turn off the heat and add half of the chopped cilantro.

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   6. Transfer the drained taro to a large bowl. Add the warm milk, butter, and the remaining garlic. Mash until smooth but still rustic. Adjust with the remaining salt only if needed.

7. 7

   7. Spread the mashed taro in the bottom of the baking dish. Top with the cod mixture and scatter the remaining sliced onion over it.

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   8. In a bowl, combine the crushed cassava bread, frying cheese, and the remaining tablespoon of olive oil. Sprinkle this mixture evenly over the top to form a crust.

9. 9

   9. Bake for 12 to 15 minutes at 220°C / 425°F, until the cheese browns in spots and the cassava bread becomes crisp. For extra color, broil for 1 to 2 minutes, watching closely.

10. 10

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