Caribbean Ñoqui with Salted Fish Guisado Criollo

Ingredients

• One 12-ounce pack salted wild cod fillet
• One 12-ounce pack salted wild pollock fillet
• 3 tablespoons extra-virgin olive oil or refined coconut oil
• 1 red onion, sliced into 1/4-inch-thick rings
• 1 1/2 teaspoons adobo seasoning (see Cook's Note)
• 1 teaspoon Dominican or Mediterranean dried oregano
• 1 teaspoon ground black pepper
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 tablespoon garlic paste
• 1/2 cup tomato sauce
• 1 1/2 cups low-sodium vegetable broth
• Fine sea salt, optional
• 1 tablespoon fresh thyme leaves
• 1 tablespoon sliced scallions
• 1 tablespoon fresh cilantro leaves or 1 teaspoon dried cilantro
• 3 ripe sweet plantains, ends trimmed and plantains peeled
• 5 tablespoons unsalted butter
• 2 large egg yolks
• 2 tablespoons light or dark brown sugar
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon grated lemon zest
• 1/4 teaspoon fine sea salt
• 1 cup all-purpose flour, plus more for dusting and as needed for the dough
• 1 tablespoon grated orange or lemon zest
• Your favorite hot sauce, optional

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