Pusandao de Pescado (Fish and Vegetables in Coconut Milk)

Ingredients

• 0.5 teaspoon achiote 
• 2 tablespoons butter 
• 3 cups coconut milk fresh canned
• 4 servings cilantro leaves fresh
• 1  garlic clove chopped
• 0.3 teaspoon ground cumin 
• 1 tablespoon olive oil 
• 0.5 cup onion chopped
• 2  plantains green cut into small chunks
• 2 medium potatoes peeled cut into chunks
• 0.3 cup bell pepper red finely chopped
• 4 fillet equal sizes of swordfish firm
• 1  tomatoes chopped
• 0.5 cup water 
• 1 pound yuca cut into pieces

Equipment

• pot

Directions

1. In a medium pot, 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 potatoes, plantains, yuca, coconut milk and water and bring to a boil. Reduce heat and simmer for about 30 minutes.
5. Add the fish and cook for 15 minutes more.
6. Serve warm.