Puerto Rican Sweet Potato Pastelón with Stewed Cod and Coconut Recao Bechamel

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Lightly grease a sheet pan and a baking dish about 23 x 33 cm (9 x 13 inches) with a little of the olive oil.

2. 2

   Arrange the sweet potato slices on the sheet pan, brush them with 1 tablespoon (15 ml) olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast for 20 minutes at 425°F / 220°C, turning halfway through, until tender but not falling apart. Set aside.

3. 3

   While the sweet potatoes roast, heat 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Add the onion, red bell pepper, and sweet ají peppers. Cook for 5 minutes until softened. Add half of the minced garlic and half of the chopped recao; cook 30 seconds more.

4. 4

   Stir in the flaked salt cod, tomato sauce, green olives, dried oregano, ground cumin, and water. Cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until you have a moist but not watery stew. Taste and adjust with a small amount of salt only if needed. Set aside.

5. 5

   In another skillet, heat 1 teaspoon (5 ml) of the remaining olive oil over medium heat. Add the spinach and cook for 2 minutes until just wilted. Set aside.

6. 6

   For the coconut béchamel, heat the remaining olive oil in a saucepan over medium-low heat. Add the rest of the garlic and cook for 20 seconds without browning. Add the all-purpose flour and stir for 1 minute to form a smooth paste.

7. 7

   Gradually pour in the coconut milk, whisking constantly to prevent lumps. Add the remaining recao, nutmeg, the rest of the salt, and the rest of the black pepper. Cook for 4 to 6 minutes, stirring, until the sauce thickens and coats the back of a spoon.

8. 8

   Lower the oven temperature to 375°F / 190°C. In the prepared baking dish, place a layer of roasted sweet potatoes, then half of the cod stew, then all of the spinach, and one-third of the béchamel. Repeat with another layer of sweet potatoes, the remaining cod, and another third of the béchamel. Finish with a final layer of sweet potatoes, top with the remaining béchamel, and scatter the shredded mozzarella over the top.

9. 9

   Bake the pastelón for 25 minutes at 375°F / 190°C, until bubbling around the edges and the cheese is golden. For deeper color, broil for 2 to 3 additional minutes, watching closely.

10. 10

    Let rest for 10 minutes before slicing. Serve hot so the layers hold their shape and the béchamel sets properly.