Place the seafood and coconut milk in a large saucepan. Season with salt to taste and cook over medium-high heat until the seafood is done, about 15-20 minutes.

6 cups coconut milk,½ lb medium shrimp,½ lb bacalao ~ salted codfish,½ lb red snapper,salt

Strain the seafood and reserve the broth. Discard the bones and shells, if there are any. Set the seafood aside in a covered container for later.

While the seafood is cooking, prepare the plantain balls by peeling and shredding the plantains. Form the mix into 1 inch balls.

3 green plantains

In the same pot, you cooked the seafood in, sauté the crushed garlic, bell pepper, sweet peppers, and coriander with the oil until tender and aromatic.

3 cloves garlic,3 sweet peppers,1 green bell pepper,3 sprigs coriander,1½ tbsp achiote oil

Add the broth, cut vegetables, and plantain balls into the pot. If necessary, add more water to cover the vegetables. Cook over medium-high heat, stirring occasionally until the vegetables are starting to become tender.

1 lb batata ~ sweet potato,½ lb calabaza ~ pumpkin,½ lb yautía ~ taro root,3 cups water

Add the seafood to the pot. Cook over medium-low heat for 10 more minutes.

Remove from heat and let cool before serving. Garnish with coriander leaves.

coriander leaves