Cazuela de Pescado al Coco Gratinada (Fish and Coconut Casserole al Gratin)

Ingredients

• 0.5 teaspoon achiote 
• 2 tablespoons butter 
• 2.5 cups coconut milk 
• 1  fish bouillon tablet 
• 1  garlic clove chopped
• 0.3 teaspoon ground cumin 
• 0.3 cup heavy cream 
• 1  juice of lime 
• 1 tablespoon olive oil 
• 0.5 cup onion chopped
• 0.3 cup parmesan cheese 
• 0.3 cup bell pepper red finely chopped
• 4 servings salt and pepper 
• 4 fillet equal sizes of swordfish 
• 1  tomatoes chopped

Equipment

• sauce pan
• oven
• broiler

Directions

1. Rub the fish with the lime juice. Set aside.In a large, oven proof saucepan over medium heat, warm the olive oil and butter.
2. Add the onions, red pepper, garlic, tomato and sauté until tender and translucent, about 10 minutes, stirring occasionally.
3. Add cumin, color, salt and pepper.
4. Add the cream, fish bouillon, coconut milk and bring to a boil.
5. Add the fish and cover. Reduce heat and simmer for 20 minutes.
6. Sprinkle with parmesan cheese on top.
7. Place under the broiler for about 5 minutes or until golden on top.
8. Garnish with fresh parsley and serve hot.