Dominican Cod Gratin with Garlic Yuca Mash and Pepper Sofrito

Instructions

1. 1

   1. Place the salt cod in a bowl with cold water and soak it for 12 hours in the refrigerator, changing the water 2 or 3 times. Drain, flake it, and check for any bones.

2. 2

   2. Put the yuca in a pot with enough water and cook until tender, 20 to 25 minutes. Drain well and remove the fibrous core if needed.

3. 3

   3. While the yuca cooks, heat 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Sauté the red onion, sweet peppers, red bell pepper, and half of the garlic for 4 to 5 minutes.

4. 4

   4. Add the crushed tomato, green olives, dried oregano, sweet paprika, black pepper, and lemon juice. Cook for 3 more minutes.

5. 5

   5. Add the flaked cod to the sofrito and cook for 5 to 7 minutes, stirring so it absorbs the flavors. Taste before adding salt; if needed, add only a little. Remove from the heat and mix in half of the fresh parsley.

6. 6

   6. Preheat the oven to 220°F and 105°C if using a keep-warm setting for the mash, then adjust it to 425°F and 220°C for gratinating.

7. 7

   7. Mash the hot yuca with the milk, butter, remaining garlic, and the remaining 1 tablespoon (15 ml) olive oil until you get a rustic but smooth mash. Add the salt sparingly.

8. 8

   8. Spread the yuca mash in a baking dish. Top with the cod mixture and scatter the grated or crumbled frying cheese over it.

9. 9

   9. Bake at 425°F and 220°C for 12 to 15 minutes, until the cheese is browned around the edges and the filling is bubbling. For extra color, broil 1 to 2 more minutes, watching closely.

10. 10

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