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    You are in: Home / Recipes / Corvina Cacerola (Ecuadorean Fish Casserole) Recipe
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    Corvina Cacerola (Ecuadorean Fish Casserole)

    Average Rating:

    2 Total Reviews

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    • on February 25, 2008

      The truth is I'm not going to revise my last review. These are my true thoughts. I would never put this recipe online. It's best to be honest than sugar coat a lie and allow Chef's to waste 2 hours of precious time preparing something that makes your tongue feel like it's committing suicide. That's all from me. P.S. Have you tried this recipe?

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    • on September 10, 2007

      I just loved this Cascerola. I used thick cod fillets and ground peanuts. I used too large of a pan(13x9), so it was a little thin. When I make this again I'll use a smaller pan to give each piece more depth. I didn't have annatto so used turmeric with olive oil. This would be a 5-star dish, but the recipe had problems; omissions in both the list and directions. So I sort of winged it and it turned out delicious. Thanks Chef Kate.

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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:

    annatto oil

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