Corvina Cacerola Ecuadorean Fish Casserole Food

CORVINA CACEROLA (ECUADOREAN FISH CASSEROLE)

Steps:

• 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.

CORVINA TRADITIONAL

Steps:

• To make the candied sweet potatoes, put the sweet potatoes, syrup, and 3/4 cup water in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the potatoes are soft but still hold their shape, about 15 minutes.
• Drain the potatoes, reserving the syrup, and let cool. Once the potatoes are at room temperature, put them back in the cooled syrup to store in the refrigerator until ready to use. Drain the potatoes well before using. You should have about 2 cups.
• In a nonreactive bowl, whisk together the marinade ingredients until well combined. Add the corvina and toss to combine. Add the celery, red onion, and chopped cilantro and mix well.
• Transfer the ceviche to individual glasses or a large shallow bowl. Place about 1 cup of the candied sweet potatoes on the sides of the glasses or bowl and top with the cilantro leaves. Serve immediately.

CORVINA A LA CHORILLANA (PERUVIAN FISH IN SPICY TOMATO SAUCE)

Steps:

• Heat 1 tablespoon annatto oil in a heavy 4-quart pot over moderate heat, tipping pot to spread oil across the bottom.
• Spread half the onion slices, tomatoes, and chili strips in the hot oil.
• Sprinkle with half the garlic, oregano, salt and pepper.
• Lay fish steaks on top of vegetable mixture.
• Cover with remaining vegetables and seasonings.
• Drizzle remaining annatto oil over top.
• Cover and simmer over low heat until fish is opaque and firm, 20-30 minutes. Do not overcook.
• NOTE: to make annatto oil, heat 1/2 cup vegetable oil in a saucepan over moderate heat. Stir in 1/4 cup annatto (achiote) seeds. Stir for 30 seconds. Reduce heat to low, cover and simmer for 10 minutes. Remove from heat, cool, and strain. This will keep several months if tightly covered and refrigerated, but it will lose flavor as it ages.