Ingredients
Ingredients for the plantain cups
4 very large green plantains
Canola oil for frying
Sea-salt
1 Tostonera with the accessory for filling
Bowl full of water
Ingredients for the salt fish
8 oz. salt fish, prepared and shredded
2 cloves garlic
1 onion
½ bunch of cilantro
12 grape tomatoes halved
1 green pepper diced small
1 packet of Sazon
3 tbsp. olive oil
2 oz. tomato paste
1 tbsp. capers
¼ cup white wine
Fresh cracked pepper
½ cup minced cilantro
Preparation
Plantain Preparation
Peel plantains and cut into 2 inch long pieces. Fry in hot oil. Let them brown for about 5-7 minutes and remove them letting the excess oil drain on a paper towel. Immediately crush to take shape in the Tostonera. Immerse briefly in water, dry them well with a kitchen cloth and fry again until golden brown and toasted. Remove from the oil and let drain again. Sprinkle with salt and set aside.
Salted Cod Preparation
In a food processor, add the onion, cilantro, garlic, pepper and Sazon, blend until it forms a paste. Heat 1 Tbs. olive oil to 330° in a large skillet. Add a tbs. of tomato paste and diced green peppers. Cook until peppers are tender. Add tomatoes, remaining tomato paste, wine and remainder of olive oil. Cook for 5 minutes. Mix in the cod and capers. Bring temp to med-low, cover and let simmer for 10-15 minutes. With a slotted spoon fill plantain cups. Drizzle with remaining sauce and top with minced cilantro.
Serve over mixed greens with a dollop of guacamole.
Makes 16 servings.