CORVINA CACEROLA (ECUADOREAN FISH CASSEROLE)

Steps:

• Grate the plantains, separating one grated plantain from the rest.
• Butter a pyrex baking dish large enough to hold all the ingredients.
• Pre-heat the oven to 375 degrees.
• Finely grind the peanuts and dissolve them in 1/2 cup water (this is not meant to be peanut butter, tho, in a pinch, you could use it).
• 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; add the peanut mixture, the oregano and the sugar and mix well.
• Season with salt and pepper and set aside.
• Bring 3 and 1/2 cups of water to boil with 2 ounces of butter, some grated pepper and one teaspoon of manteca(annato oil); as soon as it boils, add the three grated plantains and cook, stirring frequently until a smooth and relatively thick mixture forms.
• Place half the plantain mixture in the prepared pan, smoothing it out so that the bottom of the baking dish is covered.
• Layer the fish mixture on top and then cover the fish mixture with the remaining plantain paste.
• In a saute pan over medium high heat, melt the remaining four ounces of butter and teaspoon of manteca; add the one remaining grated plantain and saute until well mixed.
• Spread this mixture over the top of the casserole.
• Bake the casserole until brown, about one hour.