'Seafood Recipes' Recipes and Food

lordlance from nowherelandia (Contact Member) -

Can someone post here some original Ecuadorian seafood recipe? Most especially using crabs, mussels or lobsters. Thanks. I love seafoods and I wanna try something new with a touch of Ecuador.

Comment #1 Alex (201.218.19.123) -

Hey! Ecuador is great for seafood! The lobster is awesome, and totally cheap compared to western standards! By the coast they often cook it in coconut milk.. this is calles encocados. yummie! Personally I'm a big fan of eating out, but for lots of information about traditional food and recipies, check out this link! And of course... don't forget to try the Cuy (guinea pig) when you're here!

• Traditional Food in Ecuador

Comment #2 Net Scourge (63.176.159.51) -

Here is an Ecuadorian seafood Dish:

"Cazuela"

Ingredients

* 6 plantains, washed and peeled

* 2 8 oz. cans of tomato paste

* 2 cups ketchup

* 1 tsp cumin

* 1 tsp salt, or to taste

* 2 lbs. fish (see note below)

* cooking oil

* butter or margarine

Directions

1. Cook three of the plantains in a pressure cooker for about 15 minutes. When tender and easily pierced with a fork, run them through a food processor or meat grinder. Run the other three raw plantains through the meat grinder, also. Mix the two plantain mixtures. (Skipping this step will result in the mixture base not sticking together, and the cazuela will not hold its shape.)

2. Mix the tomato paste, ketchup, salt and cumin in a medium saucepan and cook over medium heat for about 5 minutes. Remove the sauce to a Dutch oven, leaving about ¾ cup in the saucepan. Add the fish to the pan and simmer it in the sauce for about 5-15 minutes. The fish does not have to cook all the way through, but a thicker cut will need more time to simmer than a thin cut.

3. In the Dutch oven, add the plantain mixture and cook it, stirring often, until most of the liquid is absorbed and the mixture takes on a reddish appearance. Let cool until just able to handle.

4. To assemble the cazuela, drizzle some cooking oil in the bottom of a 9 ½ x 2 in. pan, coating the sides as well. With wet or oiled hands (to minimize sticking), press a layer of the plantain mixture on the bottom of the pan, working in small sections. Add a layer of fish and repeat with a layer of plantain. Place a few pats of butter or margarine on top of the casserole and bake at 350° F for about 20 minutes, or until the top is brown and bubbly.

What Fish to Use

This recipe can be made with any firm fresh water or salt water fish, such as tilapia or blue marlin. Very delicate types of fish will break too easily and be difficult to manage. White flesh fish is best in regards to flavor.

Comment #3 Net Scourge (63.176.159.36) -

Hi there again, this is your friendly neighborhood web head bringing the webs content right here on the forum. Here is another Ecuadorian Seafood Recipe:

Ceviche de Corvina

* 2 lbs Sea Bass cut into cubes

* 1 Red Onion cut into long strips

* 1 Red Pepper cut into thin strips

* 2 tsp chopped Parsley

* 4 Tbs cooking oil

* 1 Stick of Celery finely chopped

* 1 tsp Hot Pepper Sauce

* 8 Tbs Lemon Juice

* Salt & Pepper

Directions

1. Steam the Sea Bass, Turing over once until the color changes to white (approximately 3 minutes).

2. In a glass bowl mix the lemon juice, cooking oil, parsley, hot pepper sauce, onion, celery, salt and pepper.

3. Add the Sea Bass which should still be firm and coat thoroughly with the ingredients from the bowl. Let Stand in Bowl for 1 hour.

4. Serve with Pop Corn, Toasted Corn and Fresh Bread.

Comment #4 ToTalia (63.176.159.59) -

Thanks for these nifty recipes Net scourge. They are really helpful, can you link your main source so that we don't have to wait for your next updates? thanks.

Comment #5 Allison (63.176.159.21) -

I also would like to know some more of these recipes. I tried looking some up on the internet most most of them require raw seafood, and i am not up for that. I would like to have my good cooked. So, please post so more of your delecious recipes.

Comment #6 Lina (63.176.159.14) -

INGREDIENTS

* 1/4 cup brown sugar

* 1/2 cup hot water

* 1/2 cup Shiraz wine

* 1/2 cup soy sauce

* 1/3 cup olive oil

* 3 cloves garlic, minced

* 1/3 teaspoon lemon pepper

* 2 pounds salmon fillets

* 1 tablespoon cornstarch

* 2 tablespoons cold water

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DIRECTIONS

1. In a bowl, mix the brown sugar in the hot water until dissolved. Pour into a large resealable plastic bag, and mix in wine, soy sauce, olive oil, garlic, and lemon pepper. Place salmon in the bag, seal, and marinate 8 hours or overnight in the refrigerator.

2. Preheat a grill for high heat.

3. Lightly oil the grill grate. Reserving marinade, place salmon on the grill, and cook 5 to 8 minutes on each side, or until easily flaked with a fork.

4. Transfer reserved marinade to a pot. Dissolve the cornstarch in cold water. Bring the marinade to a boil, and stir in cornstarch mixture to thicken. Serve over the salmon or on the side as a dipping sauce.

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