Share![Likes](/assets/shared/share_icon.svg)
- Ingredients
- Recipe
- Clean fish fillet1.5 kg
- Sliced red pepper250 g
- Sliced yellow pepper250 g
- Onion slices250 g
- Sliced Tomatoes250 g
- Minced garlic150 g
- Coconut milk2 l
- Extra virgin olive oil to taste
- Palm oil100 ml
- Chopped cilantro with stalk and all1 unit(s)
- Chopped Parsley1/2 unit(s)
- Chopped chives, stalk and all1 unit(s)
- Tomato Passata1 l
- Salt and pepper to taste
- Tabasco sauce to taste
- Chili pepper, seedless, chopped2 unit(s)
- In a clay pot, sauté all the vegetables in oil with the exception of the sliced tomato and the girl's finger; When well sweaty and almost golden, reserve 1/3 of this mixture; To the 2/3 q remained in the pan, add 1 liter and a half of coconut milk, coriander stalk, parsley stalk, cook until reduced by half; Blend in a blender and set aside;
- Return with the rest of the vegetables that were not beaten to the pan; Add the beaten vegetable cream; Place the pieces of fish seasoned with salt and pepper inside the pan; The ideal is to have the fish cut into 8 pieces; Cover the fish with: Tomato remaining herbs, chopped girl's finger and remaining coconut milk; Cook over high heat until the cream is bubbling around the edges and the fish is done; Finish with Tabasco and a drizzle of palm oil.
- Serve with rice, pirao (see tip) and yellow farofa!
Did you like this recipe?
You may also like
encore cake
Pineapple cake
By
pudding in the pot
Bahia black-eyed peas