Preparation

Season the shrimp and fish with salt, lemon, black pepper. Reserve.
Sauté the onion, garlic, peppers and tomatoes in olive oil and palm oil (preferably in a clay pot).
Add the fish and cook over low heat for about 15 minutes. Add coconut milk, shrimp, annatto, cilantro and set the salt. Cover the pan and let it simmer until the shrimp is cooked.
Serve with white rice.

We are a family owned and operated business.

Ingredients

  • 400 grams of goldfish in pieces
  • 400 grams of peeled medium shrimp
  • 1 chopped pepper
  • 1 large chopped onion
  • 1 peeled and seedless tomato, chopped
  • 1 shallow spoon of annatto powder
  • 200 ml of coconut milk
  • 50 ml of palm oil
  • 6 cloves of crushed garlic
  • 3 tablespoons full of oil
  • coriander and black pepper to taste
  • 1 lemon
  • salt