Machuca

Step by stepInstructions

1. Boil the green and ripe plantain chunks together in salted water until very tender, about twenty minutes
2. Drain and pound the plantains in a mortar or with a potato masher, adding the half cup of coconut milk and salt, until you have a smooth, dense dough; keep it warm
3. For the broth, heat the oil in a pot and cook the onion, garlic, and bell pepper until soft
4. Add the remaining coconut milk, the fish stock, the culantro, and the halved chile, and simmer for ten minutes
5. Add the fish and shrimp and poach gently for five to seven minutes, until just cooked through
6. Season with salt and lime juice and remove the chile
7. Serve the broth in bowls with the machuca dough alongside, or drop spoonfuls of machuca into the broth, Garifuna style