Corvina Cacerola (Ecuadorean Fish Casserole)

Recipe by Chef Kate
READY IN: 1hr 30mins




  • 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.