The Fritada or Frittata is an Italian dish. Ecuador is distinguished by their fish dishes. They also prepare a wonderful Seviche. Here is a recipe for Bollos that are similar to our Pasteles (or to the Mexican Hayacas). This is an equatorian recipe.


Fish Bollos:(Bollos de Pescado)

1/2 pound of dolphin fish or yellow fin tuna.
1 small tomato, peeled & w/o seeds.
2 garlic.
2 small red onions.
1 small green pepper.
Plantain leafs for rolling.
3 cups water.
1/2 broth cube.
1/2 pound peanut paste or peanut butter mixed with water
4 green plantains ground or processed
4 tbsp. achiote oil (annatto).
Salt. Pepper, Cumin.
Ajinomoto (monosodic glutamate)

Preparation:
Make a refrito with the annatto, tomato, green peppers, onions and garlic, spice it with salt, pepper, Ajinomoto, cumin and broth cube. After some minutes put the fish cut in pieces and the peanut. Cook for 15 minutes. Ground or Process the plantains, cook them in a pot with water and salt. Stir frequently so it doesn't stick to the pot. When this mass becomes brownish, take it out of the fire. Clean the leafs with a wet cloth. Put some plantain paste in a leaf and in the center add some of the fish/ peanut and close. Cook the bollos in a steam pot for some 25 minutes.

Fish Bollos are served hot in the leaf. They're eaten with spoon!. Open the leaf with care so you don't get burned and make a hole in the middle (were the fish is). Add in this hole lemon and aji.

Notes:
This dish is good for a 10:00 am mid morning snack. Very good with stuffed potatoes. They are also very popular with the drunks in the bars.