Cooking Instructions
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Step 1
Preheat the oven at 400 degrees F (200 degrees C).
Step 2
To a pot of boiling water seasoned with
Salt (to taste)
add the
White Fish Fillets (500 g)
and cook for 5 minutes. Then remove and leave to drain in a colander.
Step 3
Add a glug of
Vegetable Oil (as needed)
to a deep pan and leave to warm up at medium temperature, add the
Ground Annatto (2 g)
and leave for 5 to 6 minutes so they release all their color.
Step 4
Once the oil is yellow add the
Onion (1)
,
Green Bell Pepper (1)
,
Red Chili Pepper (1)
,
Yellow Bell Pepper (1)
, and
Garlic (3 cloves)
, and leave to cook for 10 minutes then season with
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Ground Cumin (2 g)
.
Step 5
Then add the fish and leave to cook for 20 to 25 minutes at medium temperature or until all the liquid from the fish as cooked out.
Step 6
When the fish is done turn off the heat and add the
Fresh Cilantro (1 handful)
,
Fresh Parsley (1 handful)
mix and leave to cool down.
Step 7
In the meantime peel and chop the
Potatoes (3)
which have been previously cooked.
Step 8
Chop the
Feta Cheese (400 g)
and
Plantains (2)
. Once the ingredients are chopped we can assemble the mix by mixing all of the ingredients in a large deep bowl.
Step 9
Then add the
Free Range Egg (10)
which have been previously beaten and mix well.
Step 10
When the mix is done add it onto a well buttered baking tray, I made them in a muffin tray because is easier to take them as finger food to a picnic but it can easily be done in a one single tortilla.
Step 11
If you’re making them in a muffin tin bake for 20 to 25 minutes, if you’re doing it as a single tortilla bake for around 35 to 40 minutes. When done, put them on a cooling rack. This tortilla can be eaten hot or cold I prefer to eat it at room temperature or slightly warm.
