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1
Make the Coconut Milk : In a 2- to 2 1/2-quart saucepan bring water to a boil and add coconut. Cook coconut over moderately high heat 2 minutes and remove pan from heat. Let mixture stand, covered, 10 minutes. In a food processor or blender blend coconut mixture until very thick. In a fine sieve set over a bowl strain coconut mixture, pressing hard on solids. Working over bowl, squeeze small handfuls of solids to extract as much milk as possible. Coconut milk keeps, covered and chilled, 3 days or frozen in an airtight container 6 months.
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2
Peel and thinly slice the onion (1/2 cup).
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3
Core, seed, and cut the bell pepper into 1/4-inch strips.
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4
Cut the fish fillets into 2-inch pieces. Peel, rinse, and devein the shrimp.
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5
Heat the corn oil in a large skillet. Add the onion and red pepper and.
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6
saute over medium heat until softened, about 1 minute.
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7
Add the Coconut Milk, oregano, achiote, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring liquid to a boil and then simmer over low heat until slightly thickened, about 5 minutes.
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8
Stir in the fish and the shrimp and simmer until seafood is just cooked through, about 10 minutes.
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9
Peel and cut the banana into 1-inch slices. Cut the tomato into 1-inch dice.
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10
(3/4 cup) and add it to the soup along with the banana. Simmer the soup.
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11
until the banana and tomato are just cooked, 5 minutes. (You can cover and refrigerate up to 4 hours.).
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12
To serve reheat the soup if made in advance. Stir in the cilantro.
