Quito-Style Corn and Fresh Cod Casserole with Quinoa-Basil Crust

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. Lightly grease an approximately 2-liter baking dish with a little of the annatto oil.

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   2. Place the fresh cod in a bowl and toss it with the lime juice, 1/2 teaspoon of the salt, the black pepper, and 1 tablespoon of the annatto oil. Let it rest for 10 minutes while you prepare the base.

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   3. In a large skillet over medium heat, warm the remaining tablespoon of annatto oil. Sauté the white onion for 4 to 5 minutes until translucent. Add the garlic and ground cumin and cook 1 minute more.

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   4. Reserve 120 g (about 3/4 cup) of the corn kernels for texture later. Place the remaining corn in a blender with the milk and blend until thick but fairly smooth.

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   5. Pour the blended corn mixture into the skillet with the sautéed aromatics. Add the hot fish or vegetable broth, heavy cream, another 1/2 teaspoon of salt, and the sweet paprika. Cook over medium-low heat for 6 to 8 minutes, stirring often, until slightly thickened.

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   6. Stir in the reserved corn and cook 2 minutes more so it stays tender with some bite. Add half of the fresh cheese, half of the basil, and all of the cilantro. Mix well and taste for salt.

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   7. In another nonstick skillet over medium-high heat, cook the marinated cod for 3 to 4 minutes, stirring gently, until it just starts to turn opaque and remains juicy. Do not cook it through because it will finish in the oven.

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   8. Transfer the creamy corn mixture to the greased baking dish and evenly distribute the sautéed cod over the top.

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   9. In a bowl, mix the cooked quinoa with the beaten eggs, melted butter, fine cornmeal, the remaining fresh cheese, the remaining basil, and a pinch of salt. The mixture should be moist and easy to spoon over the casserole.

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    10. Cover the casserole with the quinoa-basil mixture, creating a rustic top layer without pressing too firmly. Bake at 200 °C / 400 °F for 25 to 28 minutes, until the crust is golden and the filling bubbles around the edges.

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    11. For extra color, broil for 2 to 3 additional minutes, watching closely, at about 230 °C / 450 °F if your oven allows it.

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    12. Remove the casserole from the oven and let it rest for 8 minutes before serving so it can set slightly. Serve hot, making sure each portion includes creamy corn base, cod, and quinoa crust.