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Fish, Americas

Pastel de chucho (Venezuelan plantain and fish bake)

Pastel de chucho is a Venezuelan bake made with ripe plantains, flaked cod, and melted cheese. It serves 4, takes 65 minutes, is medium difficulty, and costs €3.90 per person. The key is using very ripe, almost black plantains, their sweetness balances the lightly spiced fish filling.

Tonight, a soft Venezuelan bake, layers of ripe plantain, spiced fish, and melted cheese.

Pastel de chucho (Venezuelan plantain and fish bake)
Total time
1 h 05
Difficulty
Medium
Cost per person
€3.90
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Pastel de chucho plays on a contrast you don't often find on the dinner table, the sweetness of ripe plantain against a lightly spiced tomato and fish filling. Flaked cod mingles with onion, bell pepper, cumin, and sweet paprika for a filling that's fragrant but never sharp. Melted cheese ties everything together into the kind of bake you want to dig into with a spoon.

It's a weeknight dish that shakes up the usual routine, simple enough once the plantains are browned and the fish is flaked. Kids tend to like it because the sweet plantain softens the spiced fish, and it holds up well for a family dinner on a cold autumn or winter evening. Mon Chou likes to suggest it when you want something different from the usual cheesy bakes, without a complicated shopping list.

The ingredients

4 people

Fruits and vegetables

  • Ripe plantains 4
  • Red bell pepper 1
  • Onion 1
  • Garlic 2 cloves

Fish counter

  • Cod fillets 500 g

Pantry

  • Crushed tomatoesoften in the pantry 300 g
  • Cuminoften in the pantry 1 tsp
  • Sweet paprikaoften in the pantry 1 tsp
  • Oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Shredded cheese 150 g

Allergens Fish, Lactose

The step by step recipe

  1. Cook the cod in gently simmering water, then flake it. 8 min

    Run your fingers through the fish to remove any bones, the flakes will be finer.

  2. Sauté the onion, bell pepper, and garlic, add the tomatoes, cumin, paprika, and fish, then let it simmer. 15 min

    The filling should be thick, otherwise the bake will turn soggy.

  3. Slice the plantains lengthwise and brown them in the oil. 8 min

    Cut the slices thin enough that they melt together in the oven.

  4. In a baking dish, layer plantain, filling, and cheese, finishing with plantain and cheese on top.

    Tuck the plantain slices up against the edges of the dish so the layers hold together.

  5. Bake at 190°C until the top is golden. 25 min

    Let it rest ten minutes before cutting so the slices hold their shape.

Our tips to get it right

  • Drain the tomato and fish filling well before layering the bake, too much liquid will make the plantain layers soggy.
  • Brown the plantain slices over medium heat so they caramelize slightly without burning, this keeps them soft inside.
  • Use a fairly deep baking dish to stack three clean layers, the bake holds together better when you slice it.

The variations

  • Swap the cod for salmon or canned flaked tuna for a quicker, cheaper version.
  • For a vegetarian version, replace the fish with drained black beans and keep the same spices.
  • For kids, cut the sweet paprika in half and stir a little sweet corn into the filling.

What to serve it with

  • Lemony green salad
  • Plain white rice
  • Fresh tropical fruit juice

Storage

Pastel de chucho keeps for 2 to 3 days in the fridge in a sealed container. It freezes well in individual portions for up to 2 months. Reheat in the oven rather than the microwave so the cheese browns again and the plantain doesn't turn mushy.

Questions about this dish

Can you make pastel de chucho ahead of time?

Yes, you can assemble the bake the day before and keep it in the fridge. Bake it the next day, adding a few extra minutes since it starts cold.

What fish works well instead of cod?

Pollock or hake both work great since they flake easily once cooked. Avoid very oily fish, which would weigh down the filling.

How do you know if plantains are ripe enough?

The skin should be almost entirely black and slightly soft to the touch. A plantain that's still yellow or green will taste starchy and bland once cooked.

Does this bake freeze well?

Yes, wrapped well in individual portions, it keeps for up to 2 months in the freezer. Thaw in the fridge before reheating in the oven.

How long does it take to make a pastel de chucho?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a pastel de chucho?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pastel de chucho cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Always check the labels of the products you buy.

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