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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?

      people found this review Helpful. Was this review helpful to you? Yes | No
    • 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
    55%
    Total Fat 50.0 g
    76%
    Saturated Fat 27.2 g
    136%
    Cholesterol 169.0 mg
    56%
    Sodium 113.1 mg
    4%
    Total Carbohydrate 66.5 g
    22%
    Dietary Fiber 6.2 g
    25%
    Sugars 30.6 g
    122%
    Protein 31.6 g
    63%

    The following items or measurements are not included:

    annatto oil

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