Dominican Baked Cod with Taro Mash, Sweet Peppers, and Cassava Crisp Crust

Instructions

1. 1

   1. Desalt the cod by placing it in a bowl of cold water for 12 hours in the refrigerator, changing the water 2 or 3 times. Drain, remove any skin or bones, and flake it into medium pieces.

2. 2

   2. Place the taro in a pot with 500 ml (2 cups) water and a pinch of salt. Boil until tender, 20 to 25 minutes. Drain, reserving 60 ml (1/4 cup) of the cooking liquid.

3. 3

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

4. 4

   4. Add the tomato, tomato paste, dried oregano, black pepper, and sour orange juice. Cook 2 more minutes until a short sauce forms.

5. 5

   5. Add the flaked cod to the sofrito and cook for 4 to 5 minutes, stirring gently so it absorbs the flavors. Add half of the fresh cilantro, taste, and adjust with only a little salt if needed. Remove from the heat.

6. 6

   6. Mash the hot taro with the butter, evaporated milk, and reserved cooking liquid until smooth but thick, like a rustic mash. Toss the remaining red onion with 1 tablespoon olive oil and lightly brown it in a small skillet for 3 minutes; fold it into the mash.

7. 7

   7. Preheat the oven to 400 °F / 200 °C. Lightly grease a medium baking dish with a few drops of the remaining oil.

8. 8

   8. Spread the stewed cod on the bottom of the baking dish. Top with the taro mash, smoothing the surface with a spoon.

9. 9

   9. Scatter the frying cheese and crushed cassava flatbread over the top. Drizzle with the remaining olive oil to help browning.

10. 10

    10. Bake for 15 to 18 minutes at 400 °F / 200 °C, until the cheese is golden and the cassava crust is crisp. For deeper color, broil 1 to 2 additional minutes, watching closely.

11. 11

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