Recipe Index

Ingredients

• 2 lb 3 oz dried salted fish
• 5 eggs
• 1 lemon, halved, plus lemon slices to serve
• 1 onion, chopped
• 1 green chilli, chopped
• 1 tomato, chopped
• 1 garlic clove, minced
• 1 tablespoon lard (or vegetable oil)
• 1 pound cassava, peeled and chopped
• 6 green plantains, peeled and chopped
• 3 ripe plantains, peeled and cut into thick slices
• 3 cups fish broth (or water)
• 1 can (1¾ cups) coconut milk
• 1/4 cup fresh coriander, finely chopped
• 1 tablespoon achiote powder
• Oil, for frying
• Salt and black pepper, to taste

Method

1. Soak the dried fish in plenty of cold water for at least 1 hour, changing the water once, to remove excess salt. Drain, rinse, and cut into serving pieces. Rub with a squeeze of lemon.
2. Heat a little oil in a large frying pan over medium-high heat and fry the fish pieces for 3 to 4 minutes on each side, until golden. Set aside.
3. In a large pot, melt the lard over medium heat. Add the onion, green chilli, tomato, and garlic and cook for 5 minutes, until softened. Stir in the achiote powder.
4. Add the fish broth and coconut milk and bring to a gentle boil. Add the cassava and green plantains and simmer for 15 minutes.
5. Add the ripe plantains and simmer for 10 minutes more, until all the vegetables are tender.
6. Beat the eggs in a bowl. Lower the heat so the soup is barely simmering, then drizzle in the beaten eggs in a thin stream, stirring gently in one direction so they set in soft ribbons.
7. Return the fried fish to the pot and simmer gently for 5 minutes to heat it through. Stir in the coriander and season with salt and pepper — go carefully with the salt, as the fish is salty.
8. Serve hot in deep bowls with lemon slices on the side.

Prep: 30 min · Cook: 2 h · Total: 2 h 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data