Tapao of Fish

Today I will share a typical dish of the land of Esmeraldas tapao of fresh fish. In the Ecuadorian Pacific region it is characterized by its good food and also by its biological diversity of plants that we use to make our dishes.


To make this delicious dish we will need the following ingredients.

Ingredients

(4 to 6 servings)

• 6 cups of water
• 2 green bananas, peeled and cut into cubes (depending on how you want them)
• 4 long, chopped onions (green onion, long onion, onion junca, Chinese onion, weeping onion, onion, spring onion, chives)
• 1 diced tomato
• 2 garlic cloves, chopped
• 1 tablespoon chopped cilantro
• 1 tablespoon of chiyangua
• Salt and pepper to taste
• 2 pounds of fish fillets (the fish of your choice)

Preparation

2. Place all the ingredients, except the fish, in a medium saucepan or casserole, cover and cook until the vegetables are soft, about 20 minutes.
3. Add the fish and simmer for about 10 more minutes. Add the fresh cilantro with chiyangua and and serve hot.

Note: For this dish it is not necessary that we use maggi or other condiments that contain preservatives.