1/1 Photo of Corvina Cacerola (Ecuadorean Fish Casserole)
1 hr 30 mins
Chef Kate's Note:
This is an odd little gem of a recipe, not at all untypical of the way Ecuadoreans use plantains. Corvina is a saltwater fish very common in Latin America. Sea bass is a good substitute, though most any white, firm fleshed fish would do. There is a recipe for making achiote from annatto seeds by Rita L -- Annatto Oil. After Kathy's review, I did go over the recipe and make some corrections.
My Private Note
Units: US | Metric
- 4 green plantains
- 1 lb fish fillet
- 4 ounces onions, minced
- 4 ounces bell peppers, peeled, seeded, chopped
- 4 ounces tomatoes, peeled, seeded, chopped
- 2 ounces unsalted peanuts
- 7 ounces unsalted butter, plus
- additional unsalted butter, for buttering baking dish
- 2 teaspoons annatto oil (achiote oil , manteca)
- 1 teaspoon oregano
- 1 teaspoon sugar
- 4 cups water
- coarse salt
- fresh ground black pepper
- 1Grate the plantains, separating one grated plantain from the rest.
- 2Butter a pyrex baking dish large enough to hold all the ingredients.
- 3Pre-heat the oven to 375 degrees.
- 4Finely 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).
- 5Saute 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.
- 6Season with salt and pepper and set aside.
- 7Bring 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.
- 8Place half the plantain mixture in the prepared pan, smoothing it out so that the bottom of the baking dish is covered.
- 9Layer the fish mixture on top and then cover the fish mixture with the remaining plantain paste.
- 10In 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.
- 11Spread this mixture over the top of the casserole.
- 12Bake the casserole until brown, about one hour.
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Nutritional Facts for Corvina Cacerola (Ecuadorean Fish Casserole)
Serving Size: 1 (456 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 807.7
- Calories from Fat 450
- Total Fat 50.0 g
- Saturated Fat 27.2 g
- Cholesterol 169.0 mg
- Sodium 113.1 mg
- Total Carbohydrate 66.5 g
- Dietary Fiber 6.2 g
- Sugars 30.6 g
- Protein 31.6 g
The following items or measurements are not included: