Chucho Cake (Fish)
This rich recipe, traditional from the Isla de Margarita - Venezuela
Ingredients
- 750 grams shredded fish (ray fish can be used) although I use(dogfish or desalted cod) although I use(dogfish or desalted cod)
- 2 medium onions - brunoise cut small squares
- 1 red bell pepper - brunoise cut small squares
- 4 large red and green sweet peppers -brunoise cut
- 5 cloves garlic - finely chopped
- 1 stalk scallion or green onion - brunoise cut
- 1 leek - brunoise cut
- 1 small bunch of cilantro - finely chopped
- 60 grams capers - finely chopped
- Onoto oil (Achiote) Substitute a little turmeric, paprika or saffron in a recipe if achiote is unavailable.
- 1 pinch cumin powder
- 4 plantains - very ripe
- 2 eggs
- 200 grams white hard cheese - grated
- unsalted butter( as neededd)
- salt and pepper to taste
Instructions
- Precook the fish in boiling salted water, remove thefish, discard it and reserve in a dry container.
- Preheat the oven to 200 ° C.
- Fry all the ingredients of the stew in a frying panwith onoto (achiote) oil, integrating everything very well. Cover and let cookover low heat for 3 minutes and then add the fish, cover again for about 5 moreminutes, turn off the heat and start assembling the cake.
- Chop the bananas lengthwise and fry them in oil and set aside. Then, in a glass dish, spread butter and cover the bottom with a layer of banana slices. Beat one of the eggs and spread it over the slices creating a layer, then add a layer of fish stew, then a layer of half the cheese, then a fish layer, an egg layer and a slice. Finish off with a layer of the remaining cheese.
- Bake in the oven for 30 minutes. When ready, remove from the oven and let stand for 10 minutes and serve.
Notes
I recommend serving it with a side of salad or mashed potatoes, although you can enjoy this wonderful dish on its own.