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1
Grate the plantains, separating one grated plantain from the rest.
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2
Butter a pyrex baking dish large enough to hold all the ingredients.
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3
Pre-heat the oven to 375 degrees.
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4
Finely grind the peanuts and dissolve them in 1/2 cup water (this is not meant to be peanut butter, tho, in a pinch, you could use it).
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5
Saute the onion in one ounce of butter over medium heat till softened, then remove from heat and add the peppers, tomatoes and fish fillets cut into pieces; add the peanut mixture, the oregano and the sugar and mix well.
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6
Season with salt and pepper and set aside.
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7
Bring 3 and 1/2 cups of water to boil with 2 ounces of butter, some grated pepper and one teaspoon of manteca(annato oil); as soon as it boils, add the three grated plantains and cook, stirring frequently until a smooth and relatively thick mixture forms.
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8
Place half the plantain mixture in the prepared pan, smoothing it out so that the bottom of the baking dish is covered.
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9
Layer the fish mixture on top and then cover the fish mixture with the remaining plantain paste.
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10
In a saute pan over medium high heat, melt the remaining four ounces of butter and teaspoon of manteca; add the one remaining grated plantain and saute until well mixed.
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11
Spread this mixture over the top of the casserole.
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12
Bake the casserole until brown, about one hour.
