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1
In a large, deep skillet, heat 3 tablespoons of the olive oil.
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2
Add the onion, shallot, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened but not browned, 8 to 10 minutes.
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3
Stir in the bell pepper and allspice and cook, stirring occasionally, until the pepper is just starting to soften, about 5 minutes.
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4
Add the coconut milk and bring just to a boil.
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5
Add the plantains, cover partially and simmer over moderately low heat, stirring occasionally, until the plantains are tender but not falling apart, about 45 minutes.
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6
Season with salt and keep warm over very low heat.
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7
Season the cod with salt.
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8
In a large skillet, heat 1 tablespoon of the olive oil until shimmering.
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9
Add 3 cod fillets skin side down and press with a spatula to flatten.
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10
Cook over moderately high heat until the skin is crisp, about 3 minutes.
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11
Flip the fillets and cook until the fish is just white throughout, about 3 minutes more.
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12
Drain on paper towels.
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13
Wipe out the skillet.
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14
Repeat with another tablespoon of olive oil and the remaining cod.
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15
Wipe out the skillet and heat the remaining 1 tablespoon of olive oil in it.
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16
Add the shishitos and cook over high heat, tossing, until blistered, about 1 minute.
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17
Season with salt.
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18
Spoon the plantain rundown onto plates.
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19
Top with the cod, shishitos and plantain chips.
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20
Serve right away.
