Boil the dogfish until it’s tender. Let it cool, then clean and shred the fish.

Place the shredded dogfish in a colander, rinse it, remove any remaining bits, rinse again, then squeeze out excess liquid and shape it into a ball. Set aside.

Chop the chili peppers, bell pepper, onion, and green onions.

In a skillet, add a splash of oil and the annatto seeds. Let it simmer until the oil takes on the annatto color, then set the oil aside for later.

In a large enough skillet for all the fish, heat some oil and add the 4 garlic cloves.

Add the chopped vegetables and cook them slowly until they soften.

Once the vegetables are cooked, add the shredded dogfish and mix well with the vegetables.

After combining the fish and vegetables, pour in the annatto oil for its signature color. Cover and let some of the liquid evaporate. It’s now ready to enjoy as you like.