Brazilian Fresh Cod Escondidinho with Cassava, Peppers, and Minas Cheese Crust

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish with a little of the olive oil.

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   2. Place the cassava in a large pot, cover with water, and add half of the salt. Bring to a boil, reduce the heat, and cook for 20 to 25 minutes until very tender.

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   3. While the cassava cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes. Stir in the garlic, red bell pepper, and yellow bell pepper, and cook 5 minutes more until softened.

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   4. Add the chopped tomato, sweet paprika, the remaining salt, and black pepper. Cook for 3 minutes, stirring, until the tomato starts to break down.

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   5. Add the fresh cod to the skillet and cook for 4 to 5 minutes, gently breaking it up with a spoon. Pour in the coconut milk, then add the green olives, half of the cilantro, and the lime juice. Cook 3 minutes more until the fish is just cooked through and still moist. Remove from the heat.

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   6. Drain the cooked cassava and remove any tough inner fibers left inside. Mash or press it, then mix with the butter and warm milk until smooth and thick.

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   7. Spread half of the cassava mash in the greased baking dish. Spoon all of the cod filling and its sauce over it. Cover with the remaining mash and smooth the top.

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   8. Scatter the Minas cheese over the top layer and drizzle with the remaining tablespoon of olive oil.

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   9. Bake for 18 to 20 minutes at 200 °C / 400 °F, until the cheese is melted and the top is bubbling. For deeper color, broil for 2 to 3 more minutes, watching closely.

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    10. Remove from the oven, let rest for 5 minutes, and finish with the remaining cilantro and the chopped chives before serving.