Garifuna fish soup

Base: one to two cups coconut milk, four cups chicken stock, a tablespoon of achiote [Annatto] paste, the seed is available in Latino markets.

Take some robust fish pieces, cod or monkfish will do, and roll them in beaten eggs, along with minced garlic, freshly minced ginger, coriander, cumin, chili powder, and Mexican oregano, maybe a bit of salt and pepper too.  Fry the fish in vegetable oil until cooked, making sure the oil is properly hot.  Put the resulting fish chunks into the soup.

Or something like that.  Serve with a baguette.  Very yummy.