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 oil
1/2 teaspoon of ground cumin
1/2 teaspoon of ground cinnamon
10 eggs
4 sprigs of cilantro
3 diced tomatoes
2 cloves of garlic
2 green onions chopped
1 chopped onion
500g of codfish (or red snapper) in fillets
500g of fresh and cleaned shrimp
500g of mussels or clams
500g of catfish (or striped bass)
500g of salted codfish
1 can of shredded palm tree
Juice from 1 lime
Salt to taste
Optional
Refrigerator with a 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 oil
1/2 teaspoon of ground cumin
1/2 teaspoon of ground cinnamon
10 eggs
4 sprigs of cilantro
3 diced tomatoes
2 cloves of garlic
2 green onions chopped
1 chopped onion
500g of codfish (or red snapper) in fillets
500g of fresh and cleaned shrimp
500g of mussels or clams
500g of catfish (or striped bass)
500g of salted codfish
1 can of shredded palm tree
Juice from 1 lime
Salt to taste
Optional
Refrigerator with a 28cm diameter
Marinate the mussels in lime juice and a bit of salt
Mash the garlic and place it in a pan with annatto oil, olive oil, onion, tomato, green onions, and cilantro
Add the fish fillets, mussels, shrimp, catfish, and codfish
Simmer for a few minutes
Remove from heat, flake the codfish, and remove the bones from the fish
Put the pan back on low heat and add coconut milk, grated coconut, cinnamon, cumin, vinegar, palm tree, and olives
Cook until the sauce thickens almost completely
Remove from heat and reserve
À part, in a non-stick skillet over medium-low heat, gently stir 4 eggs with a little bit of oil and then add them to the pan
Place the mixture in the refrigerator
À part, beat the remaining egg whites until frothy
Add the yolks and beat again
Preheat the oven at high temperature
Cover the seafood with the beaten eggs and bake until golden brown
If desired, garnish with thin slices of onion and tomato before serving.
