2 tablespoons annatto seeds (achiote) (see Cook's Note)
1/2 cup vegetable oil, plus more if necessary
20 aji dulce peppers, seeds removed, or 1 diced green bell pepper (see Cook's Note)
2 medium white onions, peeled and diced
6 cloves garlic, peeled
1/2 cup fresh cilantro leaves
3 cups chicken stock
1 1/2 cups unsweetened coconut milk
Salt and freshly ground pepper
2 ears yellow corn, kernels only
10 small tomatillos, husk and core removed, sliced 1/4 inch thick
Four 6-ounce red snapper filets, skin on and deboned
1 lime, cut in half
Annatto seeds are from the achiote tree and are often used not only for their flavor, but also for the reddish hue they impart to food. You can find them in Mexican supermarkets and specialty food stores. Aji dulce is a variety of sweet pepper that resembles the much spicier habanero. It is used widely in Latin American and Caribbean cooking. You can find it in specialty food stores.
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