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Joancarlo Parkhurst’s Canoa de Platano
LIVE WITH KELLY AND RYAN25Ingredients
105Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 1 lb. cod (salted overnight, rinsed and patted dry)
- 1/2 cup extra virgin olive oil
- 1 lb. potatoes (diced)
- 3 garlic cloves (minced)
- 1 small onion (diced)
- 1/2 cup pimentos
- 1/4 cup green olives (Spanish, pitted)
- 1 Tbsp. capers
- 1 Tbsp. fresh oregano (minced)
- 6 oz. tomato sauce
- 1/2 tsp. sweet paprika
- 1/4 tsp. cumin
- 1/4 cup dry white wine
- 1 bay leaf
- 1 qt. vegetable oil (for frying)
- 6 plantains (ripe yellow)
- 2 boiled eggs (diced)
- 1/4 cup onions (crispy)
- 1/4 cup aioli (aji Amarillo, recipe below)
- chopped parsley (for garnish, optional)
- 1 cup mayonnaise
- 3 Tbsp. Aji amarillo paste
- 2 Tbsp. fresh lime juice
- 1 Tbsp. parsley (minced)
- 1/2 tsp. salt
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