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Bollo de Pescado
Bollo de Pescado is a traditional coastal dish from Ecuador, consisting of a savory filling of fish and a peanut sauce encased in a dough made from grated green plantains. The entire package is then wrapped in banana leaves and steamed to perfection, resulting in a flavorful and hearty meal.
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- 1 lb Albacora (Tuna)(cut into medallions or cubes)
- 4 Green Plantains(grated)
- 1/2 cup Peanut Paste(or smooth peanut butter)
- 4 tbsp Achiote Oil (Annatto Oil)
- 1 cup Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 cup Green Bell Pepper(finely chopped)
- 3 tbsp Cilantro(chopped)
- 1 tsp Peppermint(chopped (optional))
- 1 tsp Oregano(dried)
- 1 cup Water(plus more as needed)
- to taste Salt
- to taste Pepper
- Banana Leaves(cleaned and cut into rectangles)
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- 1
Prepare the fish: If using raw fish, cut into medallions or cubes. If pre-cooking, sauté the fish with a little achiote oil, garlic, onion, and bell pepper until lightly cooked. Season with salt and pepper.
- 2
Make the peanut sauce: In a saucepan, heat 2 tbsp of achiote oil over medium heat. Add chopped onion, garlic, and green bell pepper, and sauté until softened. Add the peanut paste, 1 cup of water, chopped cilantro, peppermint (if using), and oregano. Stir well to combine and cook for about 10-12 minutes, stirring constantly, until thickened. Season with salt and pepper.
- 3
Prepare the plantain dough: In a separate pot, heat the remaining 2 tbsp of achiote oil. Add the grated green plantains and cook for a few minutes. Gradually add water and cook, stirring constantly, until a thick dough forms. Season with salt and pepper.
- 4
Assemble the bollos: Lay out a banana leaf. Place a portion of the plantain dough in the center and flatten it slightly. Add a portion of the fish filling and a spoonful of the peanut sauce on top of the dough.
- 5
Fold the banana leaf to enclose the filling, creating a rectangular packet. Secure with kitchen twine if needed.
- 6
Steam the bollos: Place the wrapped bollos in a steamer basket over boiling water. Steam for 20-25 minutes, or until the plantain dough is cooked through.
- 7
Serve hot, with a squeeze of lime and a side of salsa de cebolla (onion sauce) if desired.
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- âEnsure the banana leaves are pliable by briefly passing them over a flame or dipping them in hot water.
- âAdjust the consistency of the peanut sauce by adding more water if it becomes too thick.
- âFor a mixed bollo, add cooked shrimp or other seafood to the fish filling.
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- Add a pinch of cumin to the plantain dough for extra flavor.
- Some recipes include a small amount of broth from cooking the fish in the plantain dough.