Corvina Cacerola (Ecuadorean Fish Casserole)
90 mins (prep 30, cooking 60)
16 ingredients
4-6 servings
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.

Categories:  main-dish , oven , seafood , fish , casseroles , south-american , equipment , <-4-hours , saltwater-fish , vegetable , ecuadorean , time-to-make ,
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Serving Size (378.94 g)
Servings 4
Amount per Serving
Calories 409.07 Calories from Fat 386.01
% Daily Value *
Total Fat 42.89g 263.95%
Saturated Fat 25.83g 516.52%
Trans Fat 1.63g %
Cholesterol 106.67mg 142.22%
Sodium 360.91mg 60.15%
Total Carbohydrate 7.52g 10.03%
Dietary Fiber 1.8 g 28.79%
Sugars 4.33 g %
Protein 1.43g 11.43%
Vitamin A 1548.25IU% Vitamin C 31.55mg%
Calcium 51.74mg% Iron 0.76mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fish fillet, unsalted peanuts, coarse salt, fresh ground black pepper