1hr 25min · 14 servings tablespoon (15 milliliters) olive oil or achiote oil 1 medium (1 1/2 cups or 200 grams) white onion peeled and thinly sliced 1/3 cup (85 grams) sofrito 5 cloves (2 tablespoons) garlic peeled and minced 1 1/2 inch piece (1 tablespoon) ginger peeled and minced 4 cups (1 liter) fish stock 3 cups (750 milliliters) coconut milk 1/4 cup (about 12) manzanilla olives 1 tablespoon capers 2 large bay leaves 1 tablespoon adobo plus more to taste 1 1/2 teaspoons (1 packet) sazón con achiote y culantro 1/2 teaspoon black pepper 1/4 teaspoon ground allspice optional 1/2 pound (455 grams) yuca (cassava) peeled and cut into 1/2-inch cubes 1/2 pound (455 grams) batata (boniato) peeled and cut into 1/2-inch cubes 1/2 pound (455 grams) calabaza (Kabocha squash) pee