Picadillo de paiche with tostones
Latin Recipe
Seafood
Appetizer
Easy
35''
Chef
Luis Arévalo
Luis Arévalo, Executive Chef of the restaurant Kena, teaches us how to make a recipe for green plantain patacones with cod hash. A recipe, as easy as it is delicious. Bon Appetite!
Ingredients
- 0.5 kg desalted cod
- 220 grams of Arvejas enteras verdes
- 0.5 cup of red pepper
- 0.5 cup of juliana onion
- 2 whole tomatoes
- 2 chopped garlic
- 1 leaves of laurel
- 1 pinch salt and black pepper
- 1 package of Fried Platains
Preparation
- Boil the cod for 5 minutes with a stream of olive oil and a laurel leaf. Let cool and crumble, reserve.
- Put the olive oil in a saucepan and sauté the garlic and then the achiote paste. Add the red pepper, onion and tomato. Sauté about 3 minutes and add the crumbled cod. Add the chopped cilantro, salt and pepper.
- Fry the green plantain tostones in plenty of oil. When they are ready, fill with the cod hash. Garnish with coriander sprouts. To serve.
