Bollo de Pescado Costeño
A savory parcel from the Ecuadorian coast, 'Bollo de Pescado Costeño' features a flavorful fish filling (often corvina or similar white fish) seasoned with onions, peppers, and herbs, all wrapped in a dough made from grated green plantains and peanut butter, then steamed in banana leaves. It's a unique and delicious representation of coastal Ecuadorian cuisine.
🧂 Ingredients
- 6 large Green plantains(peeled)
- 500 g White fish fillets (e.g., corvina, tilapia)(cut into bite-sized pieces)
- 100 g Peanut butter (unsweetened)
- 1 medium Onion(finely chopped)
- 0.5 medium Bell pepper (any color)(finely chopped)
- 3 cloves Garlic(minced)
- 0.25 cup Cilantro(chopped)
- 2 tbsp Achiote oil (annatto oil)(for color and flavor)
- 2 tbsp Vegetable oil
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 6 large Banana leaves(wilted over flame or hot water)
👨🍳 Instructions
- 1
Prepare the fish filling: Heat achiote oil and vegetable oil in a skillet over medium heat. Sauté onion and bell pepper until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
⏱️ 8 minutes - 2
Add the fish pieces to the skillet. Season with salt and pepper. Cook gently until the fish is just opaque and flakes easily, about 5-7 minutes. Stir in chopped cilantro. Remove from heat and let cool slightly.
⏱️ 12 minutes - 3
Prepare the plantain dough: Grate the peeled green plantains using the coarsest setting of a grater or a food processor.
💡 Tip: Work quickly once plantains are grated to prevent browning. - 4
In a large bowl, combine the grated plantains with peanut butter, achiote oil, salt, and pepper. Knead with your hands until a cohesive dough forms. If the dough is too dry, add a tablespoon of water or fish broth at a time until it's pliable.
💡 Tip: The dough should be firm enough to hold its shape but not sticky. - 5
Assemble the bollos: Lay out a wilted banana leaf. Place a portion of the plantain dough in the center and flatten it into a circle or oval. Place a generous spoonful of the fish filling in the center of the dough.
💡 Tip: Ensure the banana leaf is pliable to avoid tearing. - 6
Fold the banana leaf to enclose the dough and filling, creating a neat package. Secure with kitchen twine if necessary.
💡 Tip: Fold like an envelope or a tamale. - 7
Steam the bollos: Arrange the wrapped bollos in a steamer basket over boiling water. Cover and steam for 40-45 minutes, or until the plantain dough is cooked through and firm.
⏱️ 45 minutes💡 Tip: Ensure there's enough water in the pot to steam for the entire duration. - 8
Carefully remove from the steamer, let rest for a few minutes, then unwrap and serve hot.
💡 Pro Tips
- ✓Wilt the banana leaves properly to make them flexible and prevent tearing.
- ✓The quality of the peanut butter significantly impacts the flavor of the dough.
- ✓Adjust the seasoning of both the filling and the dough to your taste.
- ✓Serve with a side of aji (Ecuadorian hot sauce) or a simple salad.
🔄 Variations
- Use other types of seafood like shrimp or mussels for the filling.
- Add a tablespoon of tomato paste to the fish filling for a richer flavor.
- For a vegetarian version, use a filling of sautéed vegetables and mushrooms.