Ingredients 

2 kg Salted corvina drum (sea bass or codfish can be used) 

2 large coconuts 

3 cups of lukewarm water 

1 onion 

1 branch of chives. 

6 red and yellow sweet peppers (3 and 3) 

½ red bell pepper 

6 cloves of garlic 

¼ cup of oil 

salt & pepper  

3 tbsp. drained capers and raisins (optional)

½ cup of stuffed olives 

Preparation 

The day before, wash the salty fish pieces very well and leave them soaking in water. You must change the water at least 4 times. 

Grate the pulp of the coconuts, place in a container with hot water, stir and pass through a cloth bag, or a strainer, to obtain the coconut milk that you are going to reserve separately. 

Bring water to a boil in a pot and when it is about to boil, place the whole fish. Remove them immediately and let them rest. Shred the fish, removing the bones and skin. 

Diced all the vegetables  and fry them in a large frying pan with oil,  add the coconut milk, the pepper and boil for a few more minutes. Add the shredded fish and diced capers and olives. Mix well until all the flavors are integrated and it is juicy (15min. aprox medium/low heat).