TYPICAL DISHES
Gastronomy the Galapagos is a kitchen where the variety of ingredients predominate, marine fish along the shores of the Pacific Ocean.
BICHE FISH
Ingredients:
2 lbs fish fillet cut bits
10 cups of water
3 corn cut into slices
2 ripe peeled apart and chordates
1 cup roasted peanuts
1 peeled and sliced cassava bits
2 cloves of garlic
4 sprigs of finely chopped white onion
2 tablespoons oil
Achiote, oregano, cumin, pepper and salt to taste
Preparation:
then fry in oil the garlic, pepper, onion, cilantro, parsley, salt, pepper, cumin and achiote.
apart after a cooking add water, corn and peanuts, cover and boil. Add rehash, cassava mature, continue cooking until the yuca is soft.
later add the fish and let it cook for 15 minutes
finally served with oregano.
MARINERO RICE
The sailor rice or seafood rice is a South American dish similar to Spanish paella is prepared with rice, shrimp, squid, shells, mussels, garlic, onion, pepper, cilantro and spices.
Ingredients
3 tablespoons oil.
1 ½ cup finely chopped white onion pearl 2 heads of garlic, peeled and crushed
1 bell pepper, any color, diced
½ tablespoon ground cumin
1 teaspoon ground achiote
1 bunch cilantro, finely chopped
4 pounds of assorted seafood: shrimp, squid, scallops, mussels, clams or shells
Salt and pepper to taste
To accompany: Tostones or fried plantains, seasoned with onion, avocado, lemon slices and aji criollo.
Preparation:
Then in a large, heat the 3 tablespoons oil over medium heat. Add chopped onion and minced garlic, and cook stirring frequently until onions are soft, about 5 minutes.
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Later Add the seafood, I recommend first adding large shrimp, shells or clams, mussels, stir well and cook for about 3 minutes. Then add the cooked white rice, mix well and cook until the shellfish are set, about 5 minutes.
Finally add the remaining half of the chopped cilantro, and add salt.
Serve accompanied with fried plantains or tostones tanning or salad onion, sliced avocado, lemon, pepper and Creole.
