Ecuadorian-Style Seafood Casserole
The seafood casserole is a dish prepared in many Latin American countries, with its origins tracing back to Spanish cuisine brought to these lands by colonizers. Each country has its own variations of the seafood casserole, and today we propose making it in the most traditional Ecuadorian style. This version...
Ingredients
small onions, finely chopped3
green bell peppers, chopped2
cilantro, chopped1tbsp
annatto oil (or colored oil)3tbsp
black pepper1tsp
ground cumin1tsp
green plantains, blended with 1½ liters (6 1/3 cups) of cold water6
roasted peanuts, blended with 1 cup of milk1/4cup
hot water7cups
Salt to taste
fried fish (hake recommended)500g
peeled shrimp500g
cleaned clams300g
Nutrition (per serving)
Calories
258.3kcal (12.92%)
Protein
30.0g (60%)
Carbs
8.3g (3.03%)
Sugars
1.3g (2.66%)
Healthy Fat
10.8g
Unhealthy Fat
3.3g
% Daily Value based on a 2000 calorie diet
How to make Ecuadorian-Style Seafood Casserole
- Step 1
In a large skillet, heat the annatto oil and sauté the onions and bell peppers. Add the cilantro, black pepper, cumin, and salt to taste. Cook everything for 5 minutes.
- Step 2
Add the peanut mixture (blended peanuts and milk) to the skillet, followed by the 7 cups of hot water. Stir well and cook for 5 minutes. Remove from heat and set aside.
- Step 3
In a small pot, cook the blended plantains over medium heat, stirring constantly for about 10 minutes until thickened. Remove from heat and season with salt to taste.
- Step 4
In another pot, heat 2 tablespoons of oil and add all the seafood except the fried fish. Cook over low heat for 30 minutes.
- Step 5
In a casserole dish, grease the bottom with a little oil. Spread half of the plantain mixture evenly on the bottom. Layer the cooked seafood and fried fish on top, followed by the remaining plantain mixture. Finally, pour over the onion, bell pepper, and peanut sauce prepared earlier.
- Step 6
Preheat the oven to 175°C (350°F). Place the casserole dish in the oven and bake until the top is golden brown.
Nutrition (per serving)
Nutrition (per serving)
Calories
258.3kcal (12.92%)
Protein
30.0g (60%)
Carbs
8.3g (3.03%)
Sugars
1.3g (2.66%)
Healthy Fat
10.8g
Unhealthy Fat
3.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Make sure to stir the plantain mixture constantly while cooking to prevent it from sticking to the pot.
For a richer flavor, you can marinate the seafood with a little lime juice and garlic before cooking.
If you can't find annatto oil, you can substitute it with regular oil and a pinch of paprika for color.
FAQS
Can I use other types of seafood?
Yes, you can substitute or add other types of seafood like squid, mussels, or scallops based on your preference.
What can I use instead of green plantains?
Green plantains are essential for the traditional flavor and texture, but you could experiment with mashed potatoes or yuca as an alternative.
Can I make this dish ahead of time?
Yes, you can prepare the casserole up to the baking step and refrigerate it. Bake it just before serving for the best results.
Is this dish gluten-free?
Yes, this dish is naturally gluten-free as it does not contain any wheat-based ingredients.
What can I serve with this casserole?
This casserole pairs well with a fresh salad or steamed vegetables for a complete meal.
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