Classic Ecuadorian Slow-Cooked Fish Casserole

Assemble the ingredients: fish, turmeric, chili, bay leaf, parsley, tomato, butter.

Warm oil in a heavy pot. Add the fish and cook until slow-cooked.

Stir in the aromatics and spices — the backbone of Ecuadorian flavors.

Add the remaining ingredients and cook gently, stirring occasionally, until tender.

Taste and adjust seasoning; the flavor should deepen as it cooks.

Plate and serve with traditional Ecuadorian accompaniments such as bread, rice, or fresh herbs.