Name: Fish Croquettes with Plantains (Croquetas de Pescado con Plátanos)
Yield: Makes 2 dozen small croquettes
Cuisine: Cuban
Ingredients: 1 tablespoon finely chopped fresh parsley; 1 teaspoon salt; Pinch of ground nutmeg (optional); 2 eggs, beaten; ½ pound (2 sticks) salted butter, melted; 2 cups flour; 2 onions, finely chopped; 1 clove garlic, minced; 1 bay leaf; Pinch of nutmeg (optional); 8 ounces dorado fish fillet or other white fish fillet, 1 inch thick; 2 onions, halved; 1 head garlic, peeled and separated into cloves; 1 tablespoon salt; 1 cup finely crushed breadcrumbs or panko; 4 ripe yellow plantains, peeled; Vegetable oil

Preparation info

Makes
2 dozen
small croquettes

Difficulty
Easy

Appears in

A Taste of Cuba

By Cynthia Carris Alonso

Published 2018

About

Ingredients

Court Bouillon

2 onions, halved
1 head garlic, peeled and separated into cloves
1

Method

To make the court bouillon, bring 2 cups water to a boil in a stockpot then add the onions, garlic, salt, bay leaf, and nutmeg, if using. Reduce the heat to low and add the fish. Cook at a low simmer until the fish is cooked, about 10 minutes. Do not overcook; if it is too flaky, it will fall apart in