2 cups of coconut milk
1 cup of grated coconut
1/3 cup of chopped green olives
2 tablespoons of vinegar
2 tablespoons of olive oil
1 tablespoon of annatto seed oil
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground cumin
10 eggs
4 sprigs of parsley
3 diced tomatoes
2 cloves of garlic
2 chopped green onions
1 chopped onion
500g of codfish
500g of fresh shrimp
500g of squid
500g of siri fish
500g of salted codfish
1 can of shredded palm fruit
Lime juice to taste
Salt to taste
Accessory
Refrigerator with 28cm diameter
2 cups of coconut milk
1 cup of grated coconut
1/3 cup of chopped green olives
2 tablespoons of vinegar
2 tablespoons of olive oil
1 tablespoon of annatto seed oil
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground cumin
10 eggs
4 sprigs of parsley
3 diced tomatoes
2 cloves of garlic
2 chopped green onions
1 chopped onion
500g of codfish
500g of fresh shrimp
500g of squid
500g of siri fish
500g of salted codfish
1 can of shredded palm fruit
Lime juice to taste
Salt to taste
Accessory
Refrigerator with 28cm diameter
1
Tempere the shrimp with lime juice and a pinch of salt
Mash the garlic and place it in a pan with annatto seed oil, olive oil, onion, tomato, green onion, and parsley
Add the fish pieces, shrimp, codfish, siri fish, and salted codfish
Refry them for a few minutes
Remove from heat, shred the salted codfish, and remove the bones from the fish
2
Place the pan back on the heat and add coconut milk, grated coconut, cinnamon, cumin, vinegar, palm fruit, and olives
Cook until the sauce has almost completely thickened
Remove from heat and reserve
In a separate pan over low heat, gently mix in four eggs with a thread of oil and then place them in the main pan
3
Place the mixture into the refrigerator
Separately, beat the remaining egg whites until frothy
Add the yolks and beat again
Preheat the oven to high temperature
Cover the seafood with the beaten eggs and bake until golden brown
If desired, before serving, garnish with slices of onion and tomato.
