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Cazuela Fiestera (Festival Casserole)
Cazuela Fiestera (Festival Casserole) is a traditional Ecuadorian recipe for a classic stew of fish, crab meat and prawns with onions and bell pepper in a coconut milk base, that is a traditional festival dish. The full recipe is presented here and I hope you enjoy this classic Ecuadorian version of: Festival Casserole (Cazuela Fiestera).
prep time
20 minutes
cook time
85 minutes
Total Time:
115 minutes
Serves:
6
Rating: 
Tags : Vegetable RecipesEcuador Recipes
Cazuela Fiestera (Festival Casserole) a classic Ecuadorian recipe for a stew of fish, crab meat and prawns with onions and bell pepper in a coconut milk base, flavoured with cassava leaves, that is a traditional festival dish.
Ingredients:
500g fish steaks (corvina [sea bass] is typical but any firm-fleshed fish will do)
100g crab meat
500g prawns (shrimp)
150g red onion, chopped
50g red bell pepper, chopped
2 garlic cloves, minced
3 tbsp peanut paste (or peanut butter)
3 tbsp margarine
2 tbsp fresh coriander (cilantro) leaves, chopped
250ml coconut milk
4 cassava leaves, finely minced
salt and freshly-ground black pepper, to taste
Method:
Bring a pan of water to a boil, add the cassava greens and cook for 20 minutes drain the leaves, reserving a little of the cooking liquid.
Melt the margarine in a pan, add the onion, garlic and red bell pepper and fry gently for about 4 minutes, or until the onions are soft. Mix the peanut paste with 60ml boiling water until smooth then pour into the pan. Mix the cooked cassava leaves with a little of the reserved cooking water, until you have a paste and stir this into the pan.
Add the coriander leaves and season to taste with salt and black pepper. Stir in the coconut milk, then turn half the mixture into a clay baking dish then add the fish, prawns and crab meat. Pour over the remaining sauce, then transfer to an oven pre-heated to 170°C and bake for 60 minutes.
Serve hot, accompanied by plain boiled or steamed rice.
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