1 tablespoon vegetable oil 1 small onion, peeled and thinly sliced 2
cups coconut milk 1 teaspoon dried Mexican oregano 1/4 teaspoon
ground achiote (
annatto) 1 medium red bell pepper, cut into 1/4 inch strips 1 1/2 pound fish filets (red snapper, sea bass or tilefish) cut in 2 - inch pieces 1 pound medium shrimp, shelled and deveined 1/2 teaspoon salt 1/4 teaspoon fresh
ground black pepper 1 medium plantain, peeled and chopped 1 medium tomato, diced Salt and freshly
ground black pepper 3 tablespoons minced cilantro leaves Freshly grated coconut