Entree: Venezuela – Southern Culinary Region – Pastel de Chucho (Baked layered plantain pie filled with shredded ray or fish, cheese, and savory-sweet fillings)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 30 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 6 very ripe plantains (preferably black-ripe)
- 1 1/2 lb (680 g) manta ray fillets (chucho) or firm white fish, deboned and flaked
- 3 tbsp (45 ml) olive oil, divided
- 1 medium onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1/2 cup (120 ml) tomato sauce
- 1/4 cup (60 ml) dry white wine or fish stock (optional)
- 1/4 cup (35 g) raisins (optional)
- 1/4 cup (35 g) pitted green olives, chopped
- 1/2 tsp (2.5 g) ground cumin
- 1/4 tsp (1 g) ground black pepper
- Salt to taste (about 1 tsp / 6 g)
- 2 tbsp (30 g) unsalted butter
- 2 large eggs, beaten
- 8 oz (225 g) queso blanco or mozzarella, shredded
- Vegetable oil for frying (about 1 cup / 240 ml)

Instructions

1. Peel the ripe plantains and cut into 1-inch slices. Heat vegetable oil in a frying pan over medium heat and fry the plantain slices until very soft and golden, about 3–4 minutes per side. Drain on paper towels. Transfer warm fried plantains to a bowl and mash with butter until smooth; let cool slightly.
2. In a separate pan, heat 1 tbsp (15 ml) olive oil over medium heat. Add chopped onion and bell pepper and sauté until softened, about 5–7 minutes. Add garlic and cook 1 minute.
3. Add the flaked manta ray or fish to the vegetables, pour in tomato sauce and white wine or stock if using, then add raisins, olives, cumin, salt, and pepper. Simmer gently until liquid reduces and flavors concentrate, about 8–10 minutes. Adjust seasoning and remove from heat.
4. Preheat the oven to 350°F (180°C). Lightly oil a 9x13-inch (23x33 cm) baking dish.
5. Assemble the pastel: spread half of the mashed plantain evenly across the bottom of the prepared dish. Brush or fold in the beaten eggs into the remaining mashed plantain to help bind, and reserve.
6. Evenly distribute the fish filling over the bottom plantain layer, then sprinkle half of the shredded cheese over the fish. Spread the remaining mashed plantain mixture over the filling to form the top layer, smoothing to seal.
7. Sprinkle the remaining cheese over the top. Bake in the preheated oven until the cheese is melted and the pastel is heated through and set, about 25–30 minutes.
8. Let rest 10 minutes before slicing. Serve warm, accompanied by a simple salad or slices of avocado.