Dominican Baked Cod with Yautia Mash, Sweet Peppers, and Cassava Flatbread 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.

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   2. Place the yautia in a pot with enough water to cover and a pinch of salt. Cook over medium heat for 20 to 25 minutes, until very tender. Drain.

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   3. While the yautia cooks, heat 1 tablespoon of the olive oil and 1 tablespoon of the butter in a large skillet over medium heat. Sauté the red onion, sweet ají peppers, and scallions for 4 minutes.

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   4. Add the garlic, diced tomato, tomato paste, and dried oregano. Cook for 3 minutes, stirring, until the tomato softens and the tomato paste deepens in color.

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   5. Stir in the flaked desalted cod, black pepper, sour orange juice, 2 tablespoons of the chopped cilantro, and the broth or water. Cook for 8 to 10 minutes over medium-low heat, until juicy but not watery. Remove from the heat.

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   6. Mash the hot yautia with the evaporated milk, the remaining tablespoon of butter, and salt if needed. Make a smooth, thick mash.

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   7. Mix the crushed cassava flatbread with the remaining tablespoon of olive oil, the rest of the chopped cilantro, and half of the grated frying cheese.

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   8. Assemble the dish in the baking dish: spread the yautia mash first in an even layer, then spoon the cod stew over it, and finish with the cassava flatbread mixture. Top with the remaining frying cheese.

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   9. Bake at 220°C / 425°F for 12 to 15 minutes, until the cheese is golden in spots and the crust is crisp.

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    10. Let rest for 5 minutes before serving so the layers can settle. Serve hot.