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.