Dominican

Chili and Tomato Pan Fried Cod with Root Veg Mash

Name: Chili and Tomato Pan Fried Cod with Root Veg Mash
Total time: 37 min
Yield: 4 servings
Cuisine: Dominican
Ingredients: 4 medium ripe plantains; 1 lb cod fillets; 1/2 cup chicken broth; 2 cloves garlic; 1/4 tsp salt; 1/4 tsp black pepper; 2 tbsp olive oil; 200g root vegetables (carrots, parsnips, turnips, diced); 100g vine tomatoes (halved); 1 tsp chili powder; 1 tbsp tomato paste

Spicy chili with a touch of tomato for a bold flavor.

37 minutes4 servings

Method

Add chili powder during preparation. Stir in tomato paste during preparation.
Boil plantains until tender, then mash with a fork.
In a pan, sauté garlic in olive oil, add chicken broth, and cook fish until flaky.
Mix mashed plantains with broth and season with salt and pepper.
Serve fish on top of mofongo.
Roast vine tomatoes at 200°C (400°F) for 15 minutes.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

Mains Seafood Sides

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