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Cod Filled Tostones

Prep 15 min
Total 40 min
Ingredients 12
Servings 4

Tostones or fried plantain slices are a typical dish in many Latin American countries, especially in Central America and the Caribbean. On the island of Puerto Rico and in the Dominican Republic, green plantains are a favorite side dish for almost every meal. Plantains can be prepared fried as tostones (patacones), filled, or cooked with meat as mangu or mofongo (savory garlic plantains.) We’ll never lose a plantain, even if they get too ripe; they can filled with ground beef to make canoas, simply fried (amarillos), or served in syrup (plátanos en almíbar).

Ingredients

3-4 green plantains
1 lb cod, descaled and deboned
1 medium sized onion, diced
1 garlic clove, crushed
3 tablespoons tomato sauce
1/2 whole red bell pepper
1/2 whole orange bell pepper
1/2 whole orange bell pepper
3 green onions (stem only), finely chopped
6 filled olives, sliced
Salt and pepper to taste
Oil for frying

Directions

1

Heat the frying oil to medium-high heat.
2

Peel and cut the plantains into slices 1 1/2- to 2-inches thick.
3

Fry them in the oil for four to six minutes on each side. Use a fork to check that they’re ready; the plantain slices should be tender inside.
4

Remove and let any excess oil drain off over a paper towel. Press the fried slices in the tostonera mold to form “shallow cups.”
5

Fry the pressed tostones for a second time until golden-brown and completely firm.
6

Place again over a paper towel to remove the excess oil.
7

For the Stewed Cod: Sauté the onions and garlic, then add the tomato sauce. Let cook for 15 minutes and add-in the bell peppers, olives and green onion. Remove from heat and fill the fried plantain “cups.”

You can also use other types of fillings, like seafood, vegetable, chicken or beef for this recipe.

No nutrition information available for this recipe

Tostones or fried plantain slices are a typical dish in many Latin American countries, especially in Central America and the Caribbean. On the island of Puerto Rico and in the Dominican Republic, green plantains are a favorite side dish for almost every meal. Plantains can be prepared fried as tostones (patacones), filled, or cooked with meat as mangu or mofongo (savory garlic plantains.) We’ll never lose a plantain, even if they get too ripe; they can filled with ground beef to make canoas, simply fried (amarillos), or served in syrup (plátanos en almíbar).