Crispy Boneless Whole Fish with Sofrito

INGREDIENTS

• 1 red pepper, minced
• 4 eggs beaten with 1 cup buttermilk, as an egg wash
• 1 bunch cilantro, pick leaves and chop stems
• Sofrito, recipe follows
• 1 tablespoon minced aji amarillo
• Extra-large skewers for shaping fish, but small enough to fit in the pot
• Cilantro sprigs, for garnish
• 1 yellow pepper, minced
• 1 (2 to 3 pound) whole snapper, remove center bones, keep head and tail intact
• Salt and freshly ground black pepper
• 4 cloves garlic, minced
• 1/2 scotch bonnet, minced
• 1 lime
• 1 cup amontillado Sherry
• 1 tablespoon olive oil
• Pinch saffron
• 1 fennel bulb, minced
• Flour, for dusting
• 1 red onion, minced
• Vegetable oil, for frying
• 1 cup fish stock or clam juice