Pescado en coco (fish with coconut)
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).
Coconut Bread
200 gr. sugar
750 gr. flour
1 egg
50 gr. lard
50 gr. butter
A pinch of salt
Vanilla
1Teaspoon Baking powder
Warm milk
Warm water
300 gr. dried coconut
200 gr. sugar
Mix on table, the dry ingredients together: yeast, flour, salt, 150gr. of dried coconut. Once well mixed made a crown and add the butter, baking powder, vanilla and egg, mix well and slowly add the warm milk, gradually knead until the dough is smooth and uniform , let stand for 20 minutes.
In a pan mix 150gr. of coconut with 250 gr. of sugar. Cut dough into pieces of about 50 grams each and make balls with the open hand, let stand in a bowl, cover with warm water. After 10 minutes thread it through by the coconut-sugar. Place the balls on a tray in the oven and take them off until double in size. Turn On the oven and bake at 250 ºC until brown. When ready sprinkle with powdered sugar.
Enjoy!
