{"id":26763,"date":"2019-12-16T16:54:14","date_gmt":"2019-12-16T15:54:14","guid":{"rendered":"https:\/\/www.bodegasprotos.com\/?p=26763"},"modified":"2020-12-01T11:50:10","modified_gmt":"2020-12-01T10:50:10","slug":"seafood-viche-ecuador","status":"publish","type":"post","link":"https:\/\/www.bodegasprotos.com\/en\/gastroprotos-en\/seafood-viche-ecuador\/","title":{"rendered":"Seafood Viche Ecuador"},"content":{"rendered":"\t\t
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Restaurante Maitane<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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ECUADOR<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Maitane was born in 2017, inspired by the hopes & dreams of Spanish citizens.\u00a0 Every detail of Maitane, has been carefully planned for you to feel loved. This elegant yet cozy family restaurant offers a wide variety of Spanish and Mediterranean with an amazing Ecuadorian twist. These tastes, colors, qualities and presentations helps us forge an authentic art piece in every dish we give you.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Recipe<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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ingredients<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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– 250 gr fish bones
\n– 1 lt. water
\n– 250 ml milk
\n– 180 gr peanut
\n– 40 ml annatto oil
\n– 400 gr red onion
\n– 5 gr de ground cumin
\n– 10 gr garlic
\n– 400 gr marlin
\n– 1 small lobster
\n–\u00a0100 gr mussels<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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–\u00a0100 gr calamari rings
\n– 100 gr clam
\n– 200 gr shrimp
\n– 50 gr butter
\n– 1 red or green bell pepper<\/p>\n

– 30 gr dry oregano
\n– 20 gr ground annatto<\/p>\n

–\u00a060 gr\u00a0 peanut butter
\n– 250 gr tapioca\/cassava
\n– 2 mature plantains
\n– 2 tender choclos (giant corn on the cobb)<\/p>\n

– 20 gr cilantro leaves
\n– Salt & pepper.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Elaboration<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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  1. Place in a casserole: salt, fish bones, half an onion, 6 garlic cloves and let it boil for 45 minutes until you get a concentrated broth.<\/li>\n
  2. In a pan, stir-fry the annatto oil, the ground cumin, salt, onion & garlic until the onion is transparent. Set aside to blend with the peanut butter sauce, milk and fish broth.<\/li>\n
  3. Sift the sauce (2) to get the base of the viche.<\/li>\n
  4. Heat an extra 2 tablespoons of oil in a big pot and add chopped onion, garlic, peppers, annatto, cumin, oregano & salt, and simmer for about 10 minutes. Then add the fish broth and the peanuts and bring to a boil.<\/li>\n
  5. Add slices of the choclo (giant corn on the b\u00a1cobb), pieces of cassava onto the pot and let it boil in low heat for about 35\/40 minutes.<\/li>\n
  6. Add the plantain & fish until the fish is cooked (between 8\/10 minutes).<\/li>\n
  7. Add the rest of the seafood, except the shrimp until both the clam and mussels open up and then add the shrimp and wait until it is cooked.<\/li>\n
  8. Sprinkle the cilantro leaves and serve hot with lemon slices on the side.<\/li>\n<\/ol>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    \u00bfWhich Protos to pair it with? <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    PROTOS VERDEJO<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    There are some perfect wine pairings, and this is one of those. The acidity of the verdejo lets seafood shine through the sauce. But is lees aging also brings a roundness that blends heavenly with the milk based sauce.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    \n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tTasting sheet<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    Maitane<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Av. 12 de Octubre y Luis Cordero dentro de Swiss\u00f4tel Quito. Ecuador<\/p>\n

    +593 99 536 3388<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    www.restaurantemaitane.ec<\/a><\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    Restaurante Maitane ECUADOR Maitane was born in 2017, inspired by the hopes & dreams of Spanish citizens.\u00a0 Every…<\/p>\n","protected":false},"author":2,"featured_media":26768,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[131],"tags":[],"class_list":["post-26763","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastroprotos-en"],"acf":[],"yoast_head":"\nSeafood Viche Ecuador - Bodegas Protos<\/title>\n<meta name=\"description\" content=\"Restaurante Maitane ECUADOR Maitane was born in 2017, inspired by the hopes & dreams of Spanish citizens.\u00a0 Every detail of Maitane, has been carefully\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bodegasprotos.com\/en\/gastroprotos-en\/seafood-viche-ecuador\/\" 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