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Chop the first six ingredients in a food processor
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Place the vegetable oil in the bottom of a large soup pot
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Saute the chopped vegetables in oil until soft and saucy but not browned.
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Dissolve the achiote in warm water (or seafood stock)
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Add water and achiote to sauteed vegetables
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Pour the coconut milk into the broth and vegetables
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Heat until simmering and add the sliced plantain, green banana and yucca
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Cook for around 10 minutes
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Add seafood and simmer for another 5-10 minutes until vegetables and seafood is tender but not mushy.
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Season with salt and fresh ground pepper to taste
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If you want to prepare it the traditional way, you can deep-fry a whole fish and lay it on top of the soup
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Serve with white rice, tortillas and Grace Foods hot pepper sauce