Puerto Rican FoodPuerto Rican Sweet Plantain and Cod Casserole with Coconut Pigeon Peas and Cassava Crisp Crust
An original Puerto Rican-inspired casserole featuring layers of roasted sweet plantain, cod stewed in traditional sofrito, pigeon peas enriched with a touch of coconut, and a crisp cassava flatbread crust. Savory, comforting, and ideal for a special meal.
Ingredients
- 450 g salt cod (remojado and desalado)
- 900 g ripe plantains (pelados and cut a lo largo)
- 300 g cooked pigeon peas (escurridos si son enlatados)
- 240 ml coconut milk (without endulzar)
- 120 g Puerto Rican sofrito (casero or preparado)
- 150 g white onion (chopped)
- 120 g red bell pepper (chopped en cubitos)
- 20 g garlic (chopped)
- 180 ml tomato sauce (without sugar added if preferred)
- 40 g green olives (sliced)
- 16 g capers (escurridas)
- 10 g culantro leaves (chopped)
- 2 g dried oregano
- 1 g ground cumin
- 1 g black pepper
- 45 ml olive oil (divided)
- 120 g cassava flatbread (desmenuzado)
- 100 g Puerto Rican cheese, grated (for the crust)
- 28 g butter (derretida)
- 30 ml sour orange juice (or mezcla of orange and lima)
- 8 g fresh cilantro leaves (chopped for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 200 °C / 400 °F. Lightly grease a medium casserole dish with 1 teaspoon of the olive oil.
- 2
2. Place the soaked and desalinated salt cod in a pot with fresh water, bring to a boil, and cook for 10 minutes. Drain, let cool slightly, remove any bones or skin if needed, and flake into medium pieces.
- 3
3. Meanwhile, arrange the ripe plantains on a tray, brush them with 1 tablespoon of the olive oil, and bake for 15 minutes at 200 °C / 400 °F. Turn them over and bake 8 minutes more, until tender and lightly golden. Set aside.
- 4
4. Heat the remaining olive oil in a large skillet over medium heat. Add the white onion, red bell pepper, and garlic; sauté for 4 to 5 minutes until fragrant and softened.
- 5
5. Stir in the Puerto Rican sofrito, tomato sauce, green olives, capers, culantro, dried oregano, ground cumin, and black pepper. Cook for 3 minutes, stirring to combine the flavors.
- 6
6. Add the flaked cod and sour orange juice. Cook for 4 minutes over medium-low heat so the fish absorbs the sofrito.
- 7
7. Add the cooked pigeon peas and coconut milk. Cook for 5 to 6 minutes, stirring gently, until the filling is moist but not runny. Remove from the heat.
- 8
8. In a bowl, combine the crumbled cassava flatbread with the melted butter and grated Puerto Rican cheese until the mixture resembles coarse crumbs.
- 9
9. To assemble the casserole, place a layer of half of the roasted ripe plantains on the bottom. Cover with all of the cod, pigeon pea, and coconut mixture. Finish with the remaining ripe plantains.
- 10
10. Spread the cassava flatbread, butter, and cheese mixture evenly on top, pressing lightly to create an even crust.
- 11
11. Bake the casserole for 18 to 20 minutes at 190 °C / 375 °F, until bubbling around the edges and golden on top. For deeper color, broil for 1 to 2 minutes, watching closely.
- 12
12. Let rest for 10 minutes before serving. Finish with the chopped fresh cilantro leaves on top and serve hot.
Chef tips
For the best flavor, soak the salt cod overnight, changing the water several times. If the plantains are very ripe, handle them with a spatula so they do not break while assembling the casserole.
Substitutions
You may use cooked, flaked red snapper instead of salt cod for a milder flavor. Puerto Rican cheese can be replaced with low-moisture mozzarella, and culantro can be replaced with extra cilantro if unavailable.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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