Preparation

Season the dorado with marjoram, garlic, two tablespoons of the chopped onion, salt and part of the coconut milk and milk (reserve the rest for cooking). Let it sit for at least 2 hours or overnight in the refrigerator.

In a saucepan, place the oil and make a layer with half the rice, tomatoes, peppers, chopped onion and potatoes. Then place the fish slices, and repeat the process, with the rest of the rice, tomatoes, potatoes, peppers and onions. Add the tomato paste, reserved milk and coconut milk and water. Set the salt. Only after assembling everything, turn on the medium heat and let it cook. (about 15 to 20 minutes)
Serve!

Ingredients

  • 4 pieces of gilt
  • 1 ½ cup of coconut milk
  • 1 ½ cup of milk
  • 2 chopped onions
  • 2 large chopped garlic cloves
  • Marjoram leaves to taste
  • Salt to taste
  • ½ cup of tea
  • 1 cup of raw rice
  • 2 cups chopped green, red and yellow peppers
  • 2 cups chopped tomatoes (skinless and seeded)
  • 3 small potatoes, thinly sliced
  • 3 tablespoons of parsley
  • 3 tablespoons chives
  • 2 tablespoons of tomato extract
  • ½ cup (tea) of hot water