Fish in Coconut Milk
You can use either red snapper or whiting fish.
Wash and soak it in lime juice until ready to put into pan.
1 can coconut milk
1/2 spanish green pepper
5 cilantro pieces
3 garlic teeth
1 chicken cube (Knorr)
1 pk Sasón Goya with culantro and achiote
A little bit of olive oil or can be replaced with regular oil
4 cooking olives
1/2 can of tomato sauce
2 cups of water
Round deep 12” pan (enough to fit all 4 fishes)
2 dashes powdered pepper (optional)
Pour oil into deep pan. Throw in chicken cube. You can either put the onion, green pepper, cilantro and garlic in the blender or chop it into little pieces then throw into the hot oil. Before it starts to stick add coconut milk, Sasón, olives, tomato sauce, optional powdered pepper and water. Once everything boils and sauce is like a thick soup then you can add the fish one by one. Cover for about 5 minutes then let it boil uncovered for 5 more minutes or until fish is done. Try not to over cook or fish will start to break up. Then voila. You may serve immediately. This can be accompanied by white rice or plantains and maybe even mashed potatoes. Serves four.