Seafood Ecuadorian Cazuela

Ingredients:

• 2 onions, finely chopped paiteñas
• 2 green peppers, finely chopped
• 2 tablespoons chopped cilantro
• 4 tablespoons oil color
• 1 teaspoon white pepper
• 1 teaspoon ground cumin
• 6 green bananas blended with a quart of cold water
• 1/4 cup toasted peanuts and shake with a cup of milk
• 6 cups hot water
• 500 grams of fried fish
• 800 grams of peeled shrimp
• 25 clams
• 8 crab claws
• 25 lakes washed

Preparation:
In a large saucepan put oil, onions, peppers, cilantro, pepper, cumin and salt   to taste.
 

Prepare these ingredients with a rehash
Add the peanut smoothie with milk and hot water. Boil for 5 minutes
Add the banana liquid and cook, stirring until thickened.
Continue stirring constantly for 10 minutes. Remove from heat and adjust the seasoning.
In another pot place the seafood.
Add two tablespoons oil and saute, stirring for 20 minutes.
Pour oil in a large clay cauzuela and pour into it the preparation of the banana.
On the mass of banana put seafood and fried fish.
Bake preheated to medium heat (180 ° C 350 ° F) until golden.
Serve the dish hot.

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Ecuadorian Seafood soup

INGREDIENTS
     Clam shells 18 and 18
     6 crab legs
     1 pound shrimp, peeled
     1 pound fish into pieces
     2 tbsp. White onion
     2 tbsp. Red onion
     2 ounces of white wine
     2 tbsp. ground peanuts
     1 tomato, peeled
     1 sprig of cilantro
     1 bay leaf
     1 tbsp. flour
     Achiote oil-
     Salt and pepper

PREPARATION

Make a rehash with onion, tomato, coriander, bay leaves and oil-achiote, mix everything, add three quarts of boiling water, cover and let cook for 10 minutes.
Put clams, crab legs and bring to a simmer for an hour. Then add the fish and shrimp for 12 minutes over low heat.
Add the flour, wine, ground peanuts and check the seasoning.

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Rice Mariner

Ingredients:

• 2 1 / 2 pounds of seafood
• 1 / 2 pound of fried fish
• 1 / 2 pound of black shells
• 1 / 2 libraalverjas codidas 
• 2 ripe fried
• 2 finely chopped peppers
• 3 ounces of white wine
• 1 onion
• 1 tomato
• 4 cloves garlic, minced
• 3 cups fish stock
• 2 bay leaves
• 3 sprigs of coriander
• Salt, pepper, oil - achiote
• Worcestershire sauce

Preparation:

Servings: 6 people

Rehash with onion, garlic, peppers, tomatoes and bay leaves.
In a pot to cook seafood place, then in another pan place the fish stock, add hot water over the rice, refried beans, wine and other ingredients, season and cook cover it.
Serve the rice, garnish with fried ripe, shells and fried fish.

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Ecuadorian Shrimp ceviche

Ingredients

• 1 lbs. shrimp
• 2 Pickled red onions
• ¼ cup orange juice
• 4 lemons
•  2 tbsp. Olive oil
•  Tomato sauce
•  Chopped parsley

Preparation

Wash the shrimp, peel and scoop out the veins. In a pot of boiling water put shrimp for a few minutes to make pink. Remove and cool. Put water in a bowl of shrimp, onion, shrimp, orange juice, tomato sauce, olive oil and chopped parsley. mix Well

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