Smoky Catfish Casserole with Creole Potatoes, Chontaduro and Coconut Hogao

Instructions

1. 1

   1. Preheat the oven to 375°F / 190°C. Grease a medium baking dish with the butter and set aside.

2. 2

   2. Place the creole potatoes in a pot with enough water and a pinch of salt. Cook over medium heat for 12 to 15 minutes, until just tender but not falling apart. Drain and set aside.

3. 3

   3. Meanwhile, heat the vegetable oil and annatto in a large skillet over medium heat. Add the scallions, garlic, and sweet chili pepper, and sauté for 4 minutes until softened.

4. 4

   4. Add the tomatoes, ground cumin, black pepper, and the remaining salt. Cook for 8 to 10 minutes, stirring, until a thick and fragrant hogao forms.

5. 5

   5. Add the coconut milk and fish stock or water to the hogao. Cook for 5 minutes over medium-low heat so the sauce comes together. Add the lime juice and stir.

6. 6

   6. Fold in the flaked smoked catfish, diced cooked chontaduro, and half of the fresh cilantro. Cook gently for 3 minutes so the fish absorbs flavor without breaking up too much.

7. 7

   7. In the greased baking dish, arrange a layer of creole potatoes. Cover with the smoked catfish and coconut hogao mixture. Scatter the crumbled queso costeño on top and arrange the ripe plantain slices over the surface.

8. 8

   8. Bake the casserole for 20 minutes at 375°F / 190°C, until bubbling around the edges and the plantain is tender. If you want deeper browning, broil or bake an additional 2 to 3 minutes at 425°F / 220°C, watching closely.

9. 9

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