Directions

1. Take the pot with olive/vegetable oil and sauté for a few minutes the minced garlic, sliced onion, tomatoes until they are tender. You can also add the potatoes or bell peppers.
2. Add the coconut milk and the sliced plantains. Bring to a boil until it takes on an orange color and thicker consistency.
3. Add oregano, salt, pepper, achiote and the chicken bouillon at your taste. Play with the flavors.
4. Let it cook for 20 or more minutes until the plantains are cooked.
5. Clean the fish into a fillet and salt it. Place it into the pan and simmer in olive/vegetable oil for a couple of minutes on each side.
6. Put the fish and the optional seafood in the coconut broth and cook for a couple of minutes.
7. Take it away from the heat and serve in a soup bowl. Place coriander leaves to garnish and lemon if needed.
8. We suggest you serve it with coconut rice.