Dominican Taro Root Timbale with Coconut Cod and Sweet Peppers

Instructions

1. 1

   1. Place the soaked salt cod in a pot with fresh water, bring to a gentle boil, and cook for 10 minutes. Drain, remove any bones or skin if needed, and flake into medium pieces.

2. 2

   2. Meanwhile, cook the taro root in enough water until tender, 20 to 25 minutes. Drain well and mash with the butter, 2 tablespoons (30 ml) of the olive oil, half of the lime juice, 2 tablespoons (30 ml) of the coconut milk, a pinch of salt, and a little black pepper until smooth but firm.

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   3. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Sauté the red onion, sweet peppers, and garlic for 4 to 5 minutes until fragrant and slightly tender.

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   4. Add the chopped tomato, tomato paste, dried oregano, and the remaining black pepper. Cook for 3 minutes, stirring, to deepen the flavor.

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   5. Stir in the flaked cod, broth or water, and the rest of the coconut milk. Cook over medium-low heat for 8 to 10 minutes until you have a moist stew that is not runny. Add the cilantro and half of the parsley. Taste and adjust with only a little salt if needed. Remove from the heat.

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   6. Preheat the oven to 375 °F / 190 °C. Lightly grease a round mold or small baking dish with a bit of oil.

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   7. Spread half of the mashed taro root on the bottom of the mold. Add all of the coconut cod stew in an even layer. Cover with the remaining mashed taro root, smoothing the top with a spoon.

8. 8

   8. Mix the crushed cassava flatbread with the remaining parsley and sprinkle it on top to create a crisp topping. Drizzle a few drops of the remaining lime juice over the surface.

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   9. Bake for 15 minutes at 375 °F / 190 °C. Then broil for 3 to 5 more minutes, watching closely, until the top is lightly golden and set.

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    10. Let rest for 5 minutes before unmolding or serving. Finish with the remaining lime juice if you want a brighter touch.