Corvina Cacerola Ecuadorean Fish Casserole

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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.

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Steps

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Grate the plantains , separating one grated plantain from the rest.

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Butter a pyrex baking dish large enough to hold all the ingredients.

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Pre-heat the oven to 375 degrees.

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Finely grind the peanuts and dissolve them in 1 / 2 cup water.

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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.

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Add the peanut mixture , the oregano and the sugar and mix well.

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Season with salt and pepper and set aside.

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Bring 3 and 1 / 2 cups of water to boil with 2 ounces of butter , some grated pepper and one teaspoon of manteca.

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As soon as it boils , add the three grated plantains and cook , stirring frequently until a smooth and relatively thick mixture forms.

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Place half the plantain mixture in the prepared pan , smoothing it out so that the bottom of the baking dish is covered.

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Layer the fish mixture on top and then cover the fish mixture with the remaining plantain paste.

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In a saute pan over.

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Ingredients

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green plantains, fish fillet, onions, bell peppers, tomatoes, unsalted peanuts, unsalted butter, annatto oil, oregano, sugar, water, coarse salt, fresh ground black pepper