Colombian Smoked Fish, Creole Potato and Chontaduro Cazuela with Coconut Hogao

Instructions

1. 1

   1. Preheat the oven to 400°F / 200°C. Arrange the ripe plantain slices on a tray, brush them with a few drops of vegetable oil, and bake for 18 to 20 minutes, turning halfway through, until golden and tender. Set aside.

2. 2

   2. Meanwhile, check the smoked catfish and remove any visible bones. Toss it with the lime juice, half of the garlic, some of the salt, and the black pepper. Let it rest for 10 minutes.

3. 3

   3. In a wide cazuela or heavy-bottomed pot, heat the vegetable oil with the annatto over medium heat. Add the scallions, red bell pepper, sweet chili pepper, and remaining garlic. Sauté for 5 minutes until fragrant and softened.

4. 4

   4. Add the chopped tomato, cumin, oregano, and remaining salt. Cook for 8 to 10 minutes, stirring, until a thick, glossy hogao forms.

5. 5

   5. Stir in the coconut milk and the hot fish stock or water. Mix well and let it come to a gentle simmer for 3 minutes.

6. 6

   6. Add the creole potatoes and cook over medium-low heat, partially covered, for 15 minutes, or until the potatoes are almost tender.

7. 7

   7. Add the diced cooked chontaduro and stir gently. Cook 5 minutes more so it absorbs the coconut hogao flavor.

8. 8

   8. Add the marinated smoked catfish and cook gently for 8 to 10 minutes, without stirring too much, until the fish is hot, tender, and the sauce has thickened slightly. If the cazuela becomes too thick, add the 2 tbsp / 30 ml water little by little.

9. 9

   9. Turn off the heat and add the chopped fresh cilantro. Taste and adjust with more salt or black pepper if needed.

10. 10

    10. Serve the cazuela piping hot with the roasted ripe plantain slices on top or on the side.

11. 11

    11. If you want to keep it warm before serving, place it in the oven for 5 minutes at 300°F / 150°C in an oven-safe dish, tightly covered, so it does not dry out.