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Joancarlo Parkhurst’s Canoa de Platano

Ingredients

Canoa de Platano

Serves 4-6, stew will hold for three days.

1 pound cod (salted overnight, rinsed and patted dry)
½ cup extra virgin olive oil
1 pound potatoes, diced
3 garlic cloves, minced
1 small onion, diced
½ cup pimentos
¼ cup Spanish green olives, pitted
1 tablespoon capers
1 tablespoon fresh oregano, minced
6 oz. tomato sauce
½ teaspoon sweet paprika
¼ teaspoon cumin
¼ cup dry white wine
1 bay leaf
1 quart vegetable oil for frying
4-6 ripe yellow plantains
2 boiled eggs, diced
¼ cup crispy onions
¼ cup aji Amarillo aioli (recipe below)
Chopped parsley for garnish

Aji Amarillo Aioli
1 cup mayonnaise
3 tablespoons aji amarillo paste
2 tablespoons fresh lime juice
1 tablespoon parsley, minced
½ teaspoon salt

Whisk all ingredients until well incorporated.

Directions

1. Steam bacalao over medium heat for 8 to 10 minutes. The fish should flake easily. This can be done in a stove top steamer, basket or bamboo.
2. Add 1 tablespoon olive oil to a heavy bottom pot and heat over medium high heat.
3. Layer all ingredients in order from potatoes to the bay leaf, including remaining olive oil, and simmer for 30 minutes until potatoes are tender.
4. Once potatoes are tender, turn off heat, remove the bay leaf and give the mixture a final stir and cover.
5. Fry peeled plantains in a deep fryer one at a time until golden and tender. *Plantains can also be shallow fried in a Dutch oven. Alternatively, they can be rubbed in oil, wrapped in foil and baked for 20 minutes at 350 degrees.
6. Drain plantains and transfer to plate.
7. Make a slit in the center of each plantain creating a canoe (imagine cutting a baked potato)
8. Spoon ½ cup of the Bacalao mixture into each plantain
9. Sprinkle with crispy onions, boiled chopped eggs and drizzle with aji Amarillo aioli.
10. Serve with white rice and garnish with parsley

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