Rowena G's Recipes

Cazuela Verde

Recipe by
3 hours
Prep: 45 minutes | Cook: 2 hours | Servings: 4 persons
  • 1 big tomato
  • 1 red onion
  • 1/2 white onion
  • 1 red pepper
  • 2 cups water
  • 2 tsps alino (ingredients underneath)
    – 5 cloves garlic, chopped finely
    – 1/2 tsp ground Cumin
    – 2 Tblsp Water
    – 1 pinch of salt
  • 750 g fish fillet nice big white fish fillets, think chunky
  • 2 tsp cumin
  • Salt and Pepper
  • 4 green plantains, peeled
    (if no plantains are available substitute 2 very green bananas for each plantain)
  • 1/2 cup peanut butter
  • Limes 6 or 8
  1. Preheat the oven to 200 degrees Centigrade.
  2. Take the first 5 ingredients and puree them with 1 and 1/2 cups of water. Then pour pureed ingredients into a non stick pot (a non stick wok works well). Rinse blender with remaining 1/2 cup of water and add to the pot. Bring to a boil.
  3. Make alino by placing garlic, cumin, water and salt in a blend. Blend until smooth.
  4. Add 1 Tblsp alino to the pot. Stir. Simmer to form a thick, dry sauce, about 25 minutes. Now wash fish and cut into 1 inch pieces. Rub with remaining alino and dry spices.
  5. Prepare plantains. This is done by cutting off the ends and then running the plantains under hot water (this is because the insides are sticky). Slide your thumb beneath the sliced skin, along the outside of the curve, while holding the plantain under running water. Cut plantains into 1/2 inch rounds.
  6. Blend plantain until liquid, with just enough water to cover plantains (about 2 cups). Blend peanut butter with one cup of water. When refrito is ready, add liquefied plantain, peanut butter and 1 tsp salt. Stir continually it will stick within seconds if you leave it until mixture has thickened and changed colour, about 20 minutes.
  7. Fill one large ceramic or Pyrex baking dish with just over a third of the mixture. Put fish on top of this then cover with remaining mixture, push the fish down if its not covered. Make sure you do not fill the dish too much or it will overflow. Bake 40-50 minutes. The Cazuela is done when a crispy ring forms around the inside of the dish.
  8. It is imperative that you have fresh lime juice to squeeze on the finished dish, the flavour is just not the same without it.

Have been looking for this recipe since we left Ecuador, in 1988,  found this in 2008 on an American ladies blog, she was living in Ecuador, tweaked it a little and boy is it good!. Serve it hot out of the oven with a plate of rice and cut limes .


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