Mofongo con Pescado

Method

1. Boil plantains until tender, then mash with a fork.
2. In a pan, sauté garlic in olive oil, add chicken broth, and cook fish until flaky.
3. Mix mashed plantains with broth and season with salt and pepper.
4. Serve fish on top of mofongo.
5. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.