Fish Stew

1

Fry half the fish in four tablespoons of olive oil for five minutes

Let it cool, remove the flesh and shred it

Set aside for later use

2

Mash well or blend in a blender the onion, tomato, coriander, and chopped onion

Place it in a large pot with the remaining fish, head of fish, and potatoes

Cook for 30 minutes

3

Remove the potatoes, head of fish, and fish fillets

Blend the potatoes in a blender with some stock, and set aside

Shred the head of fish and fillets, then return them to the pot

Add coconut milk, fish stock powder, and ajinomoto powder

When it starts to thicken, add the shredded fish

4

Cook for another 30 minutes

When thickened, add the reserved fish, remaining olive oil, and salt

Stir well and serve.