With kind permission from “Aruba Cooks” by Linda H. Shapiro, published in 1997, page 10.
Pierre Corneillestraat 1, Oranjestad, Aruba, Dutch Caribbean.
This book is available for purchase from the Aruba Gastronomic Association (AGA).
2 pounds fresh, firm, boneless, white-flesh fish fillet
1 quart water
1 tablespoon salt
1 celery stalk, diced
1 green bell pepper, diced
1 onion, diced
10 fresh basil leaves, chopped
4 tablespoons margarine
1/4 teaspoon annatto powder
freshly ground black pepper
In a large saucepan, boil fish in salted water for 20 minutes. Remove fish and flake. Sauté celery, bell pepper, onion and basil leaves in margarine for 3 minutes, stirring.
Add flaked fish and cook over low heat for 5 minutes, stirring occasionally. Stir in annatto powder and freshly ground pepper.