Instructions: Remove the skin of the fish and cut into bite-sized pieces.

Heat the oil in a saucepan; saute the garlic and onions 10 minutes. Stir in the water, orange rind, bay leaf, chili peppers, anise, saffron, and sherry. Bring to a boil and add the fish. Cook over medium heat for ten minutes.

Add the shrimp and cook over low heat 10 minutes. Mix the cornstarch with the soy sauce and a little water to make a smooth paste and stir into the soup until thickened.

Add the pineapple and cook 5 minutes longer. Taste for seasoning. Discard the bay leaf. Serve with boiled rice.

This recipe yields 8 servings.

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