• 218_Hudutu


    2 lb. skin-on kingfish or swordfish filets

    Kosher salt and freshly ground black pepper, to taste

    ¼ cup fresh lime juice

    2 tsp. ground cumin

    5 cloves garlic, minced

    6 green plantains, plus 2 ripe plantains, peeled and cut into 2" pieces

    7 cups coconut milk

    ½ tsp. ground annatto seed (available at Spicesforless.com)

    6 sprigs culantro or cilantro, chopped

    4 large basil leaves, chopped

    ½ small yellow onion, minced


    Season fish with salt and pepper and place in a large resealable plastic bag; add juice, 1 tsp. cumin, and garlic, and toss to combine. Seal bag, and let marinate in the refrigerator for at least 1 hour.

    Place all plantains in a 6-qt. saucepan of salted water; bring to a boil over high heat. Reduce heat to medium-low; cook until tender, about 12 minutes. Drain; transfer to a food processor. Season with salt and pepper; purée until smooth, about 5 minutes. Transfer to a bowl and keep warm.

    Bring coconut milk and 1 cup water to a boil in a 6-qt. saucepan over high heat. Reduce heat to medium, add remaining cumin, annatto, culantro, basil, and onion; cook until onions are soft, about 10 minutes. Add fish along with marinade; cook until fish is tender, about 8 minutes. Ladle soup into bowls and serve alongside plantain mixture.