Ingredients
- 4 tablespoons coco rallado
- 6 slices bread
- 1 ripe plantain
- 1 cup raisins
- 1/2 cup pine nuts, toasted
- 1/4 cup dry white wine
- 1 onion, finely chopped
- 1/3 cup tomato sauce
- 1 bay leaf
- 1 teaspoon Goya Adobo sin Pimienta
Method
- Prepare fish
, slice lengthwise down the cavity and set aside - Prepare stuffing by combining bread, plantain, raisins, pine nuts wine, onion, tomato sauce bay leaf and adobo and mix well.
- Cook over low heat for about 20 minutes, stirring constantly.
- Drain and reserve excess liquid.
- Add coco rallado to stuffing mixture. Stuff the fish with the mixture.
- Secure the fish with skewers, toothpicks etc. and then place in baking dish. Pour the remaining liquid in baking dish.
- Bake at a low temperature for about one hour. It is finished when you can flake the fish flesh.
- Garnish with coconut flakes and serve immediately.
Get your ingredients at: www.cubancuisine.co.uk
