Description Edit

Ingredients Edit


  • 4 cups Chicken bullion
  • 1-2 cups coconut milk
  • achiote paste (use to taste, start with 1 tablespoon)
  • two tablespoons cooking oil

Directions Edit

  1. Roughly chop the fillets, and add to mixing bowl.
  2. Chop the old bread and add it to fish.
  3. Drop in the eggs and spices and mix with your hands until all ingredients are well combined.
  4. Form into large egg-sized balls and fry in enough oil so that it covers the surface of the pan.
  5. The soup is easy. Mix all the liquids together and heat.


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