2poundswhite fish filletsmahi-mahi, halibut, swordfish, cod or sea bass, cut into large pieces.
5cupsof fish stock
3cupsof coconut milk fresh or canned
2tablespoonsbutter
1cupchopped onion
4garlic clovescrushed
½red bell pepperdiced
½green bell pepperdiced
2 tomatoespeeled and diced
1scallionchopped
1teaspoonground cumin
½teaspoonground achiote
1green plantainpeeled and cut into pieces
1poundyucapeeled and quartered, fresh or frozen
2corn earscut into pieces
¼finely chopped cilantro or parsley
Salt and pepper to taste
Instructions
Heat the butter over medium heat, add the onions, garlic, peppers, tomatoes, scallions, achiote powder, cumin, and salt, and cook over low heat until the onions are tender, about 10 minutes.
Add the fish broth and bring to a boil. Add the corn, plantains and yuca. Simmer for about 30 minutes or until the vegetables are cooked.
Add the coconut milk and fish, cook on low heat until the fish is cooked, about 8-10 minutes.
Sprinkle with the chopped cilantro and serve warm with lime wedges.