Corviches

Preparation

1. Step 1

   In a blender or food processor, pulse the peanuts until they are crushed and just starting to clump together.

2. Step 2

   Cut off the ends of the plantains, and slit open the skins with a sharp knife. Peel and cut plantains into 1½-inch pieces. Place ⅔ of the cut plantains in a pot with enough water to cover by 1 inch, and bring to a boil over high heat. Salt the water until it tastes pleasant. Boil the plantains until they are cooked through, pierceable with a fork but not soft, about 30 minutes. Drain, and let cool to warm.

3. Step 3

   Using the large-holed grating blade of a food processor (or box grater), grate the raw plantain, and then grate the cooked. Transfer the plantains to a mixing bowl, and stir in the peanuts, 1½ teaspoons achiote, cilantro and 2 teaspoons kosher salt, or to taste.

4. Step 4

   In a food processor, mince the garlic, onion and green pepper, then add the tomatoes and process until puréed. Chill a mixing bowl in the freezer.

5. Step 5

   Heat 2 tablespoons of oil in a large sauté pan over medium high heat with remaining 1 teaspoon achiote, and when the oil is hot, add the tomato mixture and 1 teaspoon kosher salt. Stir occasionally, making sure the bottom of the pan doesn’t scorch. Cook at a boil until there is no juice left in the pan, but the mixture is still very moist, about 12 minutes.

6. Step 6

   Season fish with salt. Lower heat to low, add the fish to the sauce and cook, stirring occasionally, until it just flakes when you press it, about 3 minutes. Chop the mixture up in the pan with a spoon or spatula, and salt to taste. Remove the filling to the cold bowl, and let cool.

7. Step 7

   Lightly dampen your hands. Take about ¼ cup of the plantain mixture, and flatten it in your hand to ½-inch thick. Press a long divot in the center of the plantain. Add 2 teaspoons of the filling to the center, and gently fold the plantain around the filling to encase it in a little football shape. Repeat until you’ve used all the plantain; extra filling is delicious for snacking.

8. Step 8

   Pour a scant ½-inch depth of oil into a large, wide sauté pan, and heat over medium-high heat until the oil is shimmering (350 degrees). Carefully place about half the corviches into the oil, making sure to leave a little room between each one. Fry for about 2 minutes per side, until deep golden brown. Turn them twice to fry on 3 sides. Remove them to a paper-towel-lined platter. Repeat with remaining corviches. Serve hot or at room temperature with the ají Cuencano (recipe here).