Entree: Venezuela – Northern Culinary Region – Pastel de Chucho (Layered savory pie of shredded stingray and sweet plantains)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 40 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) cleaned stingray or firm white fish (skinned, boned, cooked and shredded)
- 6 very ripe plantains, peeled (about 2 lb / 900 g)
- 1 large yellow onion, finely chopped (8 oz / 225 g)
- 1 red bell pepper, diced (6 oz / 170 g)
- 3 cloves garlic, minced (0.3 oz / 9 g)
- 2 medium tomatoes, chopped (10 oz / 280 g)
- 2 tbsp (30 ml) vegetable oil for sofrito
- 4 cups (960 ml) vegetable oil for frying plantains (use only as needed)
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) kosher salt, or to taste
- 1/4 cup (60 ml) fresh lime juice
- 1/4 cup (15 g) chopped fresh cilantro
- 8 oz (225 g) queso blanco, queso de mano, or low-moisture mozzarella, shredded
- 3 large eggs, beaten (approx. 150 g)
- 2 tbsp (30 ml) milk
- 1/4 cup (60 ml) vegetable oil or melted butter for greasing dish
- Additional fried plantain slices and extra cheese for topping, as desired

Instructions

1. Cook and shred the fish: if using fresh stingray or whole fish, simmer in lightly salted water with a bay leaf and a slice of onion until cooked through (about 10–12 minutes). Drain, cool, remove any bones, and shred into bite-sized pieces. If using a substitute firm white fish, prepare the same way.
2. Make the sofrito: heat 2 tbsp (30 ml) oil in a skillet over medium heat. Sauté the chopped onion and red pepper until soft, about 5 minutes. Add garlic and cook 30 seconds, then add chopped tomatoes, cumin, salt, and pepper. Cook until tomatoes break down and mixture is slightly thickened, about 6–8 minutes.
3. Add shredded fish to the sofrito, stir to combine, then add lime juice and cilantro. Taste and adjust seasoning. Remove from heat.
4. Prepare plantains: heat oil for frying to 325–350°F (160–175°C). Slice plantains diagonally into 1/4-inch (6 mm) slices and fry in batches until very soft and caramelized, about 3–4 minutes per side. Drain on paper towels. Reserve about two-thirds of the fried plantains and lightly mash them with a fork to create a spreadable mash; keep remaining slices whole for layering and topping.
5. Preheat oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with 2 tbsp (30 ml) oil or melted butter.
6. Assemble the pastel: spread a thin layer of mashed plantain on the bottom of the dish. Spread half of the fish sofrito over the plantain, sprinkle with one-third of the shredded cheese, then add another layer of mashed plantain. Repeat with remaining fish, cheese, and a final layer of mashed plantain.
7. Top with reserved fried plantain slices and remaining cheese. In a small bowl whisk eggs with 2 tbsp (30 ml) milk and gently pour over the assembled pastel to help bind the layers.
8. Bake at 350°F (175°C) until set and the top is golden and bubbling, about 25–30 minutes. Let rest 10 minutes before slicing. Serve warm.