It's called Causa a la chiclayana too.
about 1 1/2 hours
1 small onion. finely chopped
100 ml / 3 1/2 fl oz lemon juice
large pinch cayenne pepper
salt and freshly ground black pepper
1.5 kg / 3 1/4 lb potatoes, peeled and halved
400 ml / 14 fl oz olive oil
450 g / 1 lb sweet potatoes, cut into 6 slices
450 g / 1 lb cassava root, peeled and cut into 6 slices (optional)
3 green bananas
2 corn on the cob
1 kg / 2 1/4 lb fillets white fish, cut into 5 cm / 2 in pieces
3 large fresh hot red or green chillies (about 10 cm / 4 in long)
3 medium-sized onions, thinly sliced
100 ml / 3 1/2 fl oz white vinegar
For the garnish
225 g / 8 oz white cheese such as Wensleydale, white Cheshire or Caerphilly, in 6 wedges
1- Combine the finely chopped onion, lemon juice, cayenne pepper and salt and pepper to taste in a small bowl and reserve.
2- Put the potatoes in boiling, salted water to cover, and simmer until they are tender, about 20 minutes. Drain them well and mash them.
3- Add 225 ml / 8 fl oz of the olive oil to the reserved onion and lemon juice mixture. Pour this over the warm mashed potatoes, mixing thoroughly. Mound the potatoes in the centre of a large, round, heated serving platter and keep warm.
4- Put the sweet potatoes and cassava, if using, in boiling, salted water to cover and simmer for 20 minutes, or until tender, then drain and keep warm. It does not matter if the cassava slices break up.
5- Put the green bananas, unpeeled, but cut across into halves, if necessary, to fit into the pan, into a separate saucepan. Cover with boiling water and simmer about 15 minutes or until tender.
6- Drain, peel and cut the bananas into 12 slices. Keep them warm with the sweet potatoes and cassava.
7- Drop the corn into ta large saucepan of boiling, salted water and boil for 5 minutes. Drain and cut each cob across into 3; keep warm with the other vegetables.
8- Dredge the fish pieces in seasoned flour. Heat 50 ml / 2 fl oz oil in a frying-pan over medium heat and fry the fish pieces until they are golden brown on both sides, about 3-4 minutes. Drain on absorbent paper and keep warm.
9- Remove the stems and cut the chillies length-ways into strips about 3 mm / 1/8 in wide and drop the strips into a saucepan of boiling water wit the sliced onions. Blanch for about 2 minutes, then drain well.
10- Return the chillies and onion slices to the saucepan and add the remaining olive oil, the vinegar, salt and pepper to taste and bring the mixture to a boil over low heat. Cook, covered, for 2 minutes.
11- To assemble, garnish the edge of the platter with lettuce leaves. Arrange the fish, corn, sweet potato, cassava, and bananas on the lettuce around the mashed potatoes and pour on the chilli and onion sauce. Garnish with the cheese and olives.
This Yummy dish makes your table wonderful don't forget to try this tasty Potatoes with fish and vegetables recipe.
photo credit goes to = http://kahakaikitchen.blogspot.com/