Chochoca and Hake Bake with Sautéed Spinach and Warm Kelp Pebre

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with a little of the butter.

2. 2

   Boil the potatoes in salted water for 15 to 18 minutes, until very tender. Drain and mash until smooth with the milk, half of the butter, the chochoca, 1/2 teaspoon salt, and a pinch of pepper. Keep warm.

3. 3

   Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat. Add the hake, season with 1/4 teaspoon salt, pepper, half of the oregano, and half of the paprika, and cook for 3 to 4 minutes per side until just cooked through. Flake into large pieces and set aside.

4. 4

   In the same skillet, add the remaining butter and sauté half of the onion with the garlic for 4 to 5 minutes. Add the spinach, cook for 2 minutes until wilted, and season with a pinch of salt. Remove from the heat.

5. 5

   For the warm pebre, heat the remaining tablespoon of oil in a small skillet over medium-low heat. Add the remaining onion and cook for 3 minutes. Stir in the cochayuyo, tomato, merken, remaining oregano, remaining paprika, lemon juice, and a pinch of salt. Cook for 4 to 5 minutes, just until warm and the flavors come together. Turn off the heat and mix in the cilantro.

6. 6

   Assemble the bake by spreading half of the chochoca mash on the bottom of the dish. Top with the sautéed spinach, then the flaked hake, and cover with the remaining mash. Finish with the grated Chanco cheese on top.

7. 7

   Bake at 200 °C / 400 °F for 22 to 25 minutes, until the cheese is melted and the surface is lightly golden. For deeper color, broil for 2 more minutes at 220 °C / 425 °F, watching closely.

8. 8

   Let rest for 5 minutes before serving. Serve each portion with a generous spoonful of warm cochayuyo pebre on top or on the side.