Ingredients, quantities and basic preparation:

• 1 pound dried fish

• 1 egg (per pound)

• 1 cup of dough (per pound)

• 5 finely chopped peeled tomatoes

• 2 tablespoons of finely chopped green peppers

• 2 tablespoons of finely chopped onions

• ½ teaspoon of seasoning

• 2 teaspoons of flour

• 2 tablespoons of margarine

• Oil

• shrimp broth dissolved in a cup of water

• Achiote, dissolved (about five grains per tablespoon of water)

• salt to taste

• pepper to taste

Procedure:

First, you should prepare the dried fish by cutting the fillets according to the size you want. Soak the fillets in water for three hours to release the excess salt.

For the filling:

Blend to form a single mixture: egg, three tomatoes, a spoonful of hot pepper, a tablespoon of onion. Add seasoning, salt and pepper to taste.

Add this mixture to the dough to form a single paste. Dry the pieces of fish with a blanket and wrap with the dough.

Let stand for 10 minutes. Preheat enough oil in a skillet and fry each piece until brown.

For the sauce:

Sautea tablespoon of onion in margarine until clear. Then add the other 2 tomatoes and one tablespoon of green pepper. Add the achioteto the broth, season with salt and pepper to taste (remember that the dough has its own seasoningalready).

Separately dissolve the flour and add the broth, stirring constantly, until it boilis and thickens.

Finally ad the fish fillets and cook for 10 to 15 minutes.

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