Dominican Cod Gratin with Pumpkin Mash, Sofrito Pigeon Peas and Crispy Cassava Flatbread

Instructions

1. 1

   1. Place the desalinated salt cod in a pot with fresh water, bring to a gentle boil, and cook for 10 minutes. Drain, let cool slightly, check for bones, and flake into medium pieces.

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   2. Meanwhile, place the pumpkin in another pot with enough water to cover it. Cook until very tender, 15 to 18 minutes. Drain well.

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   3. Mash the hot pumpkin with the butter, evaporated milk, 60 ml (1/4 cup) water, and 1/4 teaspoon black pepper until smooth. Keep covered over very low heat.

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   4. In a large skillet, heat 2 tablespoons olive oil over medium heat. Sauté half of the red onion, the sweet peppers, and the garlic for 3 minutes. Add the tomato, tomato paste, and dried oregano, and cook 4 more minutes until a thick sofrito forms.

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   5. Add the flaked cod to the sofrito along with 120 ml (1/2 cup) water, half of the cilantro, and the lime juice. Cook for 5 to 7 minutes, stirring gently, until moist but not watery. Adjust with a little black pepper.

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   6. In another skillet, heat the remaining tablespoon of olive oil. Add the remaining red onion and cook for 2 minutes. Add the cooked pigeon peas, 60 ml (1/4 cup) water, and the rest of the cilantro. Sauté for 3 to 4 minutes until well seasoned and moist.

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   7. Preheat the oven to 220 °C / 425 °F. Place the cassava flatbread on a tray and bake for 4 to 6 minutes until crisp and lightly golden.

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   8. At the same oven temperature, place the frying cheese on a tray or oven-safe pan and bake for 8 to 10 minutes, turning halfway through, until golden around the edges. You may also brown it in a skillet if preferred.

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   9. To serve, spread a layer of pumpkin mash on each plate. Spoon the sofrito pigeon peas over it and then the stewed cod. Finish with the browned frying cheese and broken pieces of crispy cassava flatbread on top or on the side.

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    10. Serve hot, spooning any pan juices over the cod to keep the dish moist and well integrated.