Preparing the Plantains: Start by peeling the plantains. Make a lengthwise incision along each plantain and use your fingers to peel off the skin.

Grate the plantains using the finest side of a cheese grater. Place the grated plantains in a bowl.

Gradually add achiote oil to the grated plantains, mixing well to prevent them from darkening. Set aside. Preparing the Fish: Cut the fish fillets into bite-sized pieces. Marinate the fish with lime juice, salt, and pepper. Set aside.

In a large pot, heat the achiote oil over medium heat. Add the chopped onion, bell pepper, and garlic. Sauté until the vegetables are soft and fragrant. Add the cumin, salt, and pepper to taste.

Stir in the peanut butter and cook for a few minutes until well combined. Gradually pour in the fish or vegetable broth, stirring continuously to prevent lumps from forming.

Add the grated plantains to the pot and mix well with the peanut sauce and vegetables.

Cook the mixture over medium heat, stirring constantly, until it comes away from the bottom of the pot and you can see the metal of the pot.

Add the fish to the mixture. Let it simmer until the fish is cooked through and the mixture has thickened. Adjust the seasoning if necessary.

Baking the Cazuela: Preheat your oven to 375°F (190°C). Divide the mixture evenly among the individual clay cazuelas or oven-safe dishes. Place the cazuelas on a baking sheet and bake for about 20-25 minutes, or until the top is golden brown and slightly crispy.

Serving the Cazuela: Remove the cazuelas from the oven and let them cool slightly before serving. Garnish with chopped cilantro and serve with lime wedges on the side.