Patarasca or Chanti (Leaf-Wrapped Fish)
Number of servings
8
Difficulty
Medium
Ingredients
8
piece(s) small fish, 1 pound each, or 8 fish fillets
4
piece(s) red bell peppers cut in slices
4
piece(s) green bell peppers cut in slices
8
piece(s) ripe tomatoes cut in slices
4
piece(s) head onions cut in slices
4
clove(s) crushed garlic cloves
pinch achiote to taste
pinch salt and pepper to taste
toasted or smoked plantain or bijao leaves
Directions
- Open the fish and remove the viscera. Season with garlic, achiote, salt and pepper to taste.
- Arrange the toasted or smoked plantain or bijao leaves, and place the fish on them. On each one put slices of red and green bell pepper, onion and tomato.
- Wrap everything well in the same leaves and take the packages to grill on the grate, in the embers of the stove, or in the oven. They can also be buried about 10 centimeters deep; cover the hole and build a bonfire on top of it that is maintained for 2 hours, so that the heat cooks the fish. Serve with tacacho and fariña.