Maduro Relleno Recipe

Prepare the salted cod

Soak the salted cod in water for at least 2 hours, changing the water once. After soaking, drain and boil the cod for 15 minutes. Remove any skin and bones, and flake the fish.

Sauté the vegetables

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and diced bell pepper. Sauté until the vegetables are soft, about 5-7 minutes.

Combine the filling

Add the flaked cod to the skillet along with black pepper, cumin, and chopped cilantro. Cook for another 5 minutes, stirring to combine. Adjust salt to taste. Remove from heat and set aside.

Prepare the plantains

Peel the ripe plantains and slice them in half lengthwise. In the same skillet, add a little more olive oil and fry the plantain halves until golden brown on both sides, about 3-4 minutes per side.

Stuff the plantains

Once the plantains are cooked, gently press down to create a small cavity. Fill each plantain with the cod mixture and top with mozzarella cheese.

Bake

Preheat the oven to 180°C (350°F). Place the stuffed plantains on a baking sheet and bake for 10-15 minutes, or until the cheese is melted and bubbly.

Serve

Remove from the oven, squeeze fresh lime juice over the top, and garnish with additional cilantro if desired. Serve warm.