Belizean Fish Serre - cooking recipe

Ingredients

2 slices bacon, cut into small pieces
2 lbs red snapper fillets
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon thyme
32 ounces coconut milk, canned
3 leaves culantro, fresh
8 ounces cassava, sliced in small pieces (or Yucca)
1 plantain, sliced
1 carrot, sliced

Preparation

Wash and rinse the snapper.
Wash, clean and cut vegetables.
Place bacon into a saucepan over medium heat, pour in coconut milk.
Add the onion, seasonings, plantain and yucca.
Bring to a boil until vegetables are tender.
Dip the fish into the coconut milk to ensure it is coated and place the carrots and fish on top, and simmer until the fish is tender.
Serve over rice.