Sweet Plantain Canoes with Creamy Dogfish Stew, Sweet Pepper Sofrito and Gratinated Llanero Cheese

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Grease a baking dish with the butter.

2. 2

   2. Wash the ripe plantains and place them whole, with the peel on, in the dish. Bake for 25 minutes at 200 °C / 400 °F, turning halfway through, until the peel is dark and the flesh is soft.

3. 3

   3. While the plantains bake, heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the onion and cook for 3 minutes until translucent.

4. 4

   4. Add the sweet pepper and garlic. Sauté for 2 minutes, stirring so the garlic does not burn.

5. 5

   5. Add the chopped tomato and tomato paste. Cook for 4 minutes until a thick, fragrant base forms.

6. 6

   6. Stir in the shredded dogfish, coconut milk, fish stock or water, grated panela, cumin, oregano, salt, and black pepper. Cook for 8 to 10 minutes over medium heat, stirring, until you get a creamy but not runny stew.

7. 7

   7. Turn off the heat and add the lime juice and half of the fresh cilantro. Mix well and adjust the salt if needed.

8. 8

   8. Remove the plantains from the oven and let them rest for 5 minutes. Make a lengthwise slit in each one, without fully separating the halves, and gently open them to form canoes.

9. 9

   9. Fill each plantain with the creamy dogfish stew. Top evenly with the grated llanero cheese.

10. 10

    10. Return the dish to the oven and bake for 8 minutes at 220 °C / 425 °F, or until the cheese melts and lightly browns at the edges.

11. 11

    11. Remove from the oven, finish with the remaining fresh cilantro, and serve hot.