Ingredients
500g shredded fish (typically Chucho or catfish)
1 large onion, finely chopped
1 medium green bell pepper, finely chopped
1 medium red bell pepper, finely chopped
3 cloves garlic, minced
2 large tomatoes, chopped
1/2 cup tomato paste
1/4 cup vegetable oil
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground black pepper
1/2 tsp ground paprika
2 tbsp capers
2 tbsp green olives, chopped
1 tbsp Worcestershire sauce
1 tbsp fresh cilantro, chopped
500g plantains, peeled and cut into slices (fried until golden)
1 cup grated hard cheese (such as queso de año or parmesan)
1 cup whole milk
4 large eggs
Salt to taste
Directions
1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the finely chopped onion, green bell pepper, red bell pepper, and minced garlic to the skillet. Sauté until they are soft and translucent.
3. Add the chopped tomatoes and cook until they start to break down into a sauce.
4. Stir in the shredded fish, cooking and mixing well until the fish is evenly incorporated.
5. Add the tomato paste, ground cumin, ground turmeric, ground black pepper, ground paprika, capers, and chopped green olives. Stir well to combine all ingredients.
6. Pour in the Worcestershire sauce and mix well. Let it all cook together for about 10 minutes, then remove from heat and add the chopped fresh cilantro.
7. Preheat your oven to 350°F (175°C).
8. In a separate bowl, beat the eggs and mix in the whole milk. Add a pinch of salt to taste.
9. In a baking dish, arrange a layer of the fried plantain slices to cover the bottom.
10. Spread a layer of the fish mixture over the plantains.
11. Sprinkle a layer of grated hard cheese over the fish mixture.
12. Repeat layers until all ingredients are used, ending with a layer of grated cheese on top.
13. Pour the egg and milk mixture evenly over the entire dish.
14. Bake in the preheated oven for about 30-40 minutes, or until the top is golden and the mixture is set.
15. Remove from the oven and let it cool slightly before serving.