This Chucho Pie is one of the most popular dishes of the north-eastern region of Venezuela. Its trajectory is short, since it has only 30 years in the menus of eastern cuisine. It is a kind of lasagna with fish and plantain, its main ingredient is the “chucho” belonging to the family of shark but of oval eyes, triangular teeth and long, flat body.

It is a treat, usually prepared in times of Easter as an alternative to red meat abstinence, being a habit (like hallaca in December) in Venezuelan families.

Ingredients

	8 ripe Plantains
	2 kg of Chucho (fish)
	3 Onions
	1 sprig of Chives
	4 Red Bell Peppers
	1 sprig of Cilantro
	1 stalk of Leek
	15 Sweet Red Peppers
	½ cup Capers
	1 cup Annatto Oil
	4 Eggs
	200 gr of Breadcrumbs
	7 cloves of Garlic
	250 gr grated hard Cheese
	200 gr of Papelon
	1 tablespoon Butter
	Enough Water
	Pepper
	Salt

Utensils

Big cauldron

Knife

Cutting board

Wooden spoon

Medium saucepan

Rectangular tray

Preparation

For the stew

1. Proceed to parboil the fish in water for 15 minutes or until cooked and easy to crumble and let stand.

2. Flake the fish with your hands and book.

3. In a large pot, proceed to heat the annatto oil and pour the onion, bell pepper, sweet peppers, scallions, leek and garlic previously cut into brunoise on a cutting board with a knife, and sauté the vegetables over low heat until wilted.

4. Once the sauté is prepared, add the fish, capers, salt and pepper to taste and mix with a wooden spoon until it is taking color and flavor with the vegetables, adjust salt if necessary.

5. Remove from heat and set aside.

Assembly

1. Remove the peel of the plantains with a knife and crosscut them so you get pieces about 10 cm long and 2 cm thick.

2. Fry the plantains in abundant oil until golden brown.

3. Prepare syrup placing in a separate saucepan 1 cup of water and 200 g of shredded papelon, heating and stirring.

4. In a greased rectangular pan, place a layer of plantains completely covering it.

5. Take 2 eggs and separate the yolks from the whites and beat the egg whites with the help of an electric mixer in a bowl until stiff, at this point add the yolks and continue mixing until it is completely united.

6. Once the eggs are prepared, pour them over the layer of plantains and sprinkle with breadcrumbs.

7. Place a layer of beaten eggs on top of the stew to coat completely and sprinkle with grated hard cheese.

8. Repeat with another layer of plantains, over this, use the 2 remaining beaten eggs, bread crumbs and stew.

9. This procedure must be done quickly to prevent the egg whites from falling.

10. Finally add the brown sugar syrup and sprinkle with grated cheese.

11. Bake in preheated oven at 350 degrees Celsius until gratin.