Caribbean Coconut Pisca with Green Plantain Arepitas and Llanero Cheese

Instructions

1. 1

   1. Place the fish in a pot with 900 ml (3.8 cups) of water, half of the onion, half of the scallions, 4 g salt, and a pinch of black pepper. Bring to a gentle simmer over medium heat; if using temperature control, keep the liquid around 195-205°F (90-96°C). Cook for 8 to 10 minutes until the fish is tender.

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   2. Carefully remove the fish and flake it into medium pieces, discarding any bones. Strain the broth and keep it warm.

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   3. Meanwhile, cook the green plantain in a pot with enough water to cover for 12 to 15 minutes at a medium boil, about 212°F (100°C), until tender but not falling apart. Drain well.

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   4. Mash the hot cooked plantain in a bowl. Add the pre-cooked cornmeal, 180 ml (0.75 cup) warm water, 1 tablespoon chopped cilantro, 2 g salt, and 1 tablespoon annatto oil or vegetable oil. Mix until a soft dough forms. Let it rest for 5 minutes.

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   5. Divide the dough into 8 portions and shape small arepitas about 0.4 inch thick. Heat a griddle or budare over medium heat, about 375°F (190°C), and cook the arepitas with 1 tablespoon oil for 4 to 5 minutes per side until golden. Keep covered and warm.

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   6. In a clean pot, heat the remaining tablespoon of oil over medium heat. Sauté the remaining onion, sweet pepper, garlic, and remaining scallions for 4 minutes until fragrant and softened, without browning too much.

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   7. Add the corn kernels and cumin. Cook 2 minutes more, stirring. Pour in the strained broth and coconut milk, mix well, and cook over medium-low heat for 8 minutes, maintaining a very gentle simmer of 185-195°F (85-90°C).

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   8. Add the flaked fish, lime juice, butter, and half of the Llanero cheese. Cook 2 minutes more without boiling hard so the fish stays moist. Adjust with the remaining salt and black pepper.

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   9. Serve the pisca very hot and finish with the remaining cilantro and the rest of the Llanero cheese on top. Serve 2 green plantain arepitas with each bowl.

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    10. If desired, slightly split open the arepitas when serving so they can soak up the coconut, sweet pepper, and corn broth.