Corvina Cacerola Ecuadorean Fish Casserole
Dive into the vibrant flavors of Ecuador with this Corvina Cacerola, an irresistible fish casserole that combines tender corvina fillets, creamy coconut milk, and a medley of colorful vegetables. Layers of thinly sliced potatoes absorb the rich, spiced sauce infused with cumin and paprika, creating a hearty, comforting dish that's both elegant and wholesome. Finished with a sprinkle of fresh cilantro for a burst of freshness, this casserole is baked to perfection, making it a show-stopping centerpiece for your next dinner. Perfect for fans of Latin American cuisine, this recipe pairs beautifully with steamed rice or crusty bread to savor every drop of its fragrant, savory broth. Easy to prepare and packed with protein and flavor, it's a must-try for seafood lovers seeking new inspirations.
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Recipe Information
Ingredients
- 2 lbs corvina fish fillets
- 3 tbsp lime juice
- 1.5 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium bell peppers (red, yellow, or green), sliced
- 2 medium ripe tomatoes, chopped
- 1 tsp ground cumin
- 1 tsp paprika
- 1 cup coconut milk
- 0.25 cup fresh cilantro, chopped
- 2 large russet potatoes, thinly sliced
- 0.5 cup water
Instructions
Preheat your oven to 375°F (190°C).
Rinse the corvina fillets under cold water and pat dry with a paper towel. Season them with lime juice, 1 teaspoon of salt, and black pepper. Set aside to marinate for 10 minutes.
In a large skillet, heat the vegetable oil over medium heat. Add the diced onions and sauté until they turn translucent, about 3-4 minutes. Add the minced garlic and cook for another minute, stirring frequently.
Stir in the sliced bell peppers, chopped tomatoes, ground cumin, and paprika. Cook for 5 minutes until the vegetables soften and the mixture becomes fragrant.
Pour in the coconut milk and mix well. Allow the sauce to simmer for 2-3 minutes. Add 0.5 teaspoon of salt and adjust seasoning as necessary.
Lightly grease a large casserole dish. Arrange the thinly sliced potatoes in an even layer at the bottom of the dish.
Place the marinated corvina fillets on top of the potato layer. Pour the vegetable and coconut milk mixture evenly over the fish and potatoes.
Pour the water around the edges of the casserole dish to ensure there is enough liquid to cook the potatoes thoroughly.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes to let the top slightly brown.
Remove the casserole from the oven and let it rest for 5 minutes. Sprinkle the chopped fresh cilantro over the top before serving.
Serve warm with steamed rice or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
2149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 4192 mg | 182% | |
| Total Carbohydrate | 182.6 g | 66% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 49.5 g | ||
| Protein | 248.5 g | 497% | |
| Vitamin D | 45.4 mcg | 227% | |
| Calcium | 447 mg | 34% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 7280 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
