Here at Taino farms we have a great working relationship with the community and our local staff members. It is because of them that we are able to come to Los Brazos to work, learn, live, and integrate and because they mean so much to the success of the operation I wanted to show my appreciation in my own way.
Being a cook and food enthusiast I thought it appropriate to cook them an over the top meal. Of course we are in their culture so the dish I decided to make for them had dominican flare.
Upon the farm we have an intricate aquaponics system running to produce certain foods in an organic and sustainable manner and one of the main proponents of that system in Tilapia. Tilapia byproducts become the food for the plants and the plants filter the water for the tilapia. It is an sustainable system that put Taino Farm ahead of others.
In celebration of both our staff and the products of this system I created baked tilapia filets, fish head soup with coconut bouillabaisse.
(for the full recipe please email me at firstname.lastname@example.org)
All parts of the tilapia were used and nothing was wasted in the creation of this dish. With any unused parts of the fish I made a simple fish broth in which we used to create future soups.
Inspiration for this meal comes from the local people of Los Brazos and the amazing system they help maintain that allows up a fruitful bounty. It is them we thank, them we celebrate and they who inspire things like this.