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 Preparation Share

Ingredients

Rations:
  • 0.5 kg desalted cod
  • 220 grams of GOYA Green peas
  • 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

  1. Boil the cod for 5 minutes with a stream of olive oil and a laurel leaf. Let cool and crumble, reserve.
  2. 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.
  3. Fry the green plantain tostones in plenty of oil. When they are ready, fill with the cod hash. Garnish with coriander sprouts. To serve.

 

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