1 cup of coconut milk
1/4 cup of finely chopped shallot
1/4 cup of coriander
1/4 cup of olive oil
1/4 teaspoon of ajinomoto
1kg of clean and cut fish
500g of potato
1 liter of water
1 head of fish
1 large onion
1 large tomato
1/2 tablet of fish stock
Salt to taste
1 cup of coconut milk
1/4 cup of finely chopped shallot
1/4 cup of coriander
1/4 cup of olive oil
1/4 teaspoon of ajinomoto
1kg of clean and cut fish
500g of potato
1 liter of water
1 head of fish
1 large onion
1 large tomato
1/2 tablet of fish stock
Salt to taste
Fry half the fish in four tablespoons of olive oil for five minutes
Let it cool, remove the flesh and shred it
Reserve for use at the end of preparation
Mash well or blend in a blender the onion, tomato, coriander, and shallot
Pour into a large pot with water the remaining fish, head of fish, and potato
Cook for 30 minutes
Remove the potato, head of fish, and fish posts
Blend in a blender the potato with a little fish stock. Reserve
Shred the head of fish and posts
Return to the pot
Add coconut milk, fish stock tablet, and ajinomoto
When it starts to simmer, add the potato
Cook for another 30 minutes
When thickened, add the reserved fish, remaining olive oil, and salt
Stir and serve.
