Dominican Cod Gratin with Mashed Cassava, Sweet Peppers, and Cassava Flatbread Crust

Instructions

1. 1

   1. If the cod is still very salty, soak it in cold water for 8 to 12 hours in the refrigerator, changing the water several times. Drain, remove any bones, and flake it into medium pieces.

2. 2

   2. Place the cassava in a pot with 500 ml (2 cups) water and cook over medium heat until tender, 20 to 25 minutes. Drain, remove the fibrous core if needed, and mash while hot with the butter, milk, and half of the chopped garlic until smooth.

3. 3

   3. In a large skillet, heat 2 tablespoons (30 ml) olive oil over medium heat. Sauté the red onion, sweet peppers, and remaining garlic for 4 to 5 minutes, until fragrant and slightly softened.

4. 4

   4. Add the crushed tomato, tomato paste, green olives, dried oregano, bay leaf, black pepper, and lime juice. Cook for 3 minutes to concentrate the flavors.

5. 5

   5. Add the flaked cod to the skillet and cook for 5 to 7 minutes over medium-low heat, stirring gently until moist and well seasoned. Remove the bay leaf and stir in half of the fresh parsley.

6. 6

   6. Preheat the oven to 220 °C / 425 °F. Lightly grease a baking dish with the remaining 1 tablespoon (15 ml) olive oil.

7. 7

   7. Spread the mashed cassava evenly in the bottom of the dish. Spoon the cod mixture over it and spread to cover the surface.

8. 8

   8. Scatter the coarse cassava flatbread crumbs on top, then add the cubes of frying cheese to create a crisp golden topping.

9. 9

   9. Bake for 12 to 15 minutes at 220 °C / 425 °F, until the cheese is golden at the edges and the cassava flatbread is toasted. For extra color, broil 1 to 2 additional minutes, watching closely.

10. 10

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