Chucho Cake (Fish)

Chef Carmelo
This rich recipe, traditional from the Isla de Margarita - Venezuela
Course Main Course
Cuisine Venezuelan


  • 750 grams shredded fish (ray fish can be used) although I use(dogfish or desalted cod) although I use(dogfish or desalted cod)
  • 2 medium onions - brunoise cut small squares
  • 1 red bell pepper - brunoise cut small squares
  • 4 large red and green sweet peppers -brunoise cut
  • 5 cloves garlic - finely chopped
  • 1 stalk scallion or green onion - brunoise cut
  • 1 leek - brunoise cut
  • 1 small bunch of cilantro - finely chopped
  • 60 grams capers - finely chopped
  • Onoto oil (Achiote) Substitute a little turmeric, paprika or saffron in a recipe if achiote is unavailable.
  • 1 pinch cumin powder
  • 4 plantains - very ripe
  • 2 eggs
  • 200 grams white hard cheese - grated
  • unsalted butter( as neededd)
  • salt and pepper to taste


  • Precook the fish in boiling salted water, remove thefish, discard it and reserve in a dry container.
  • Preheat the oven to 200 ° C.
  • Fry all the ingredients of the stew in a frying panwith onoto (achiote) oil, integrating everything very well. Cover and let cookover low heat for 3 minutes and then add the fish, cover again for about 5 moreminutes, turn off the heat and start assembling the cake.
  • Chop the bananas lengthwise and fry them in oil and set aside. Then, in a glass dish, spread butter and cover the bottom with a layer of banana slices. Beat one of the eggs and spread it over the slices creating a layer, then add a layer of fish stew, then a layer of half the cheese, then a fish layer, an egg layer and a slice. Finish off with a layer of the remaining cheese.
  • Bake in the oven for 30 minutes. When ready, remove from the oven and let stand for 10 minutes and serve.


I recommend serving it with a side of salad or mashed potatoes, although you can enjoy this wonderful dish on its own.
Keyword fish

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