Arroz de lisa

Step 1: Drain 14 oz salted mullet (lisa salada) and rinse well. Taste a small corner: it should taste of the sea but not sting. If it does, soak for a few more hours in fresh cold water in the fridge.

Step 2: Put the fish in a pan with 5 cups water, bring to a simmer and poach gently for 10 minutes, until the flesh is opaque and flakes easily. Lift out and keep the poaching water.

Step 3: When cool enough to handle, remove the skin and every bone, and pull the fish into small flakes.

Step 4: Heat 4 tbsp sunflower oil in a wide, heavy pot over a medium heat. Fry 1 white onion, 4 spring onions, 4 ají dulce peppers, 1 red pepper and 4 garlic cloves for 6–8 minutes, until very soft.

Step 5: Add 2 ripe tomatoes, 1 tsp ground achiote (annatto), ½ tsp ground cumin and ½ tsp ground black pepper and cook for 5 minutes, until the tomato has collapsed into a thick, orange sauce.

Step 6: Stir in the flaked fish and fry for 3 minutes so it absorbs the sauce. Add 14 oz long-grain rice and stir for 2 minutes, until every grain is coated.

Step 7: Taste the poaching water. Pour 800 ml into the pot (top up with fresh water if it is very salty) and add ½ tsp salt only if needed. Bring to the boil and cook uncovered over a medium heat for 8 minutes, until the liquid sinks below the surface of the rice.

Step 8: Turn the heat to the lowest setting, cover tightly and steam for 18–20 minutes, until the rice is tender and dry. Leave covered off the heat for 5 minutes.

Step 9: Fluff with a fork, scatter with ½ oz fresh coriander and serve with 6 slices fried ripe plantain.