1.5 kg of salted fish
500 ml of olive oil
4 diced tomatoes, seedless
3 chopped onions
2 cloves of garlic, minced
1 sprig of fresh parsley, minced
30 ml of annatto tinture
3 banana leaves
1 lime
1 tablespoon of coconut milk
Coarse salt to taste (if needed)
SALT AND COARSE GROUND TO TASTE
1.5 kg of salted fish
500 ml of olive oil
4 diced tomatoes, seedless
3 chopped onions
2 cloves of garlic, minced
1 sprig of fresh parsley, minced
30 ml of annatto tinture
3 banana leaves
1 lime
1 tablespoon of coconut milk
Coarse salt to taste (if needed)
SALT AND COARSE GROUND TO TASTE
Make vertical cuts in the fish and season with coarse salt
Leave the fish in a well-ventilated area for four days, allowing it to release excess water
The night before cooking, wash the fish again and soak it in water for at least 12 hours, changing the water regularly to remove excess salt and rehydrate the fish
On the day of cooking, cut the fish into portions
Rub the pieces with lime juice and coarse salt, then let them rest in a brine
Coat the inside of a clay pot with annatto oil (see preparation) to prevent the fish from sticking
If using a new pot, coat it with oil and a thin layer of flour first, then burn off any remaining residue
Pound the tomatoes, onions, garlic, and parsley very well
Add half of the spice mixture to the pot
Next, place the fish pieces side by side in the pot
Top the fish with another layer of tomato, onion, and parsley
Drizzle with annatto oil and let it simmer for 5 minutes
After that, add sliced banana leaves on top
Occasionally, balance the pot with your hands to prevent the fish from sticking to the bottom
Before serving, drizzle with olive oil and coconut milk
You can also sprinkle with parsley for added flavor
Serve hot with rice and a side of roasted vegetables
Prepare the annatto oil by boiling 3 tablespoons of sesame seed with 6 tablespoons of olive oil
When the annatto has changed color, strain it and let it cool
This oil is now ready for use
Be careful not to burn it!
Prepare the spice mixture for the fish by using all the spices used in its preparation, reduced to half
Use the head, tail, and middle section of the fish, removing any bones or thorns
For this recipe, you can also use the coconut milk as a substitute for yogurt
When the parts are cooked, remove them from the broth, shredding them with your hands
Combine the shredded fish with the remaining broth again
Let it simmer until the liquid has reached its maximum temperature
Then, slowly add spoonfuls of cornmeal to prevent lumps forming
Mix gently with a wooden spoon.
