CORVINA CACEROLA (ECUADOREAN FISH CASSEROLE)
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 -- Recipe #109238. After Kathy's review, I did go over the recipe and make some corrections.
Provided by Chef Kate
Categories Vegetable
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
STRIPED BASS AND SHRIMP STEW (CHUPE DE CORVINA Y CAMARONES), ECUADOR
Provided by Emeril Lagasse
Time 40m
Yield 4 Servings
Number Of Ingredients 26
Steps:
- In a shallow dish, combine the flour and Essence. Dredge the fish in the flour, shaking to remove any excess. In a large saute pan, heat the oil over medium-high heat. Add the fish and cook until lightly browned on both sides. Remove and drain on paper towels. Drain any remaining fat from the pan and wipe clean.
- Melt the butter in the saucepan over medium-high heat. Add the onion, paprika, salt, and pepper, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the potatoes and stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the potatoes are tender, about 12 minutes. Add the cream and bring to a simmer. Simmer until the potatoes are very soft and the sauce reduces and thickens, about 3 minutes.
- Add the cheese and stir to incorporate. Adjust seasoning, to taste. Add the fish and the shrimp, and simmer until the shrimp are pink and the fish is warmed through, 3 to 4 minutes. Remove from the heat.
- Spoon the stew into large bowls. Arrange the egg slices around the rim of the bowl, and garnish with the green onions and parsley.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
CORVINA TRADITIONAL
Provided by Douglas Rodriguez
Categories Citrus Fish Fruit Vegetable Appetizer Cocktail Party Dinner Lime Seafood Root Vegetable Sweet Potato/Yam Advance Prep Required Fat Free Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 6 servings
Number Of Ingredients 14
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.
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- Baked Corvina with Lemon Pepper Crust. No matter the occasion, baked corvina is always an excellent choice for dinner. The lemon pepper crust is super flavorful, and all it takes are a handful of pantry staples – lemon pepper seasoning, garlic powder, and paprika, to be exact.
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- Pan Fried Corvina Fish. You can never have too many easy seafood recipes for busy weeknights. So here’s a fresh one that takes less than 30 minutes. Crispy on the outside and juicy on the inside, breadcrumbs and a hot skillet are the best way to cook corvina in a hurry.
- Baked Corvina with Tomatoes. Here’s another effortless dinner for a work night! This baked corvina with tomatoes needs just a few minutes of prep and about 15 minutes in the oven.
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