Prep 30 mins
Cook 1 hr
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.
- 4 green plantains
- 453.59 g fish fillet
- 113.39 g onions, minced
- 113.39 g bell peppers, peeled, seeded, chopped
- 113.39 g tomatoes, peeled, seeded, chopped
- 56.69 g unsalted peanuts
- 198.44 g unsalted butter, plus
- additional unsalted butter, for buttering baking dish
- 9.85 ml annatto oil (achiote oil , manteca)
- 4.92 ml oregano
- 4.92 ml sugar
- 946.36 ml water
- coarse salt
- fresh ground black pepper
- Grate the plantains, separating one grated plantain from the rest.
- Butter a pyrex baking dish large enough to hold all the ingredients.
- Pre-heat the oven to 375 degrees.
- Finely 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).
- Saute 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.
- Season with salt and pepper and set aside.
- Bring 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.
- Place half the plantain mixture in the prepared pan, smoothing it out so that the bottom of the baking dish is covered.
- Layer the fish mixture on top and then cover the fish mixture with the remaining plantain paste.
- In 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.
- Spread this mixture over the top of the casserole.
- Bake the casserole until brown, about one hour.
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?
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.