White Fish with Garlic and Shrimp

Name: White Fish with Garlic and Shrimp
Yield: 12
Ingredients: 6 medium garlic cloves (1 kg); 1/2 cup unsalted butter (100 g); 1/4 cup olive oil (60 ml); 4 teaspoons salt; 6 minced garlic cloves; 1/4 cup olive oil (60 ml); 1.5 kg medium-sized shrimp, peeled and deveined; 1 can of tomato puree (400 g); 1 tablespoon dried oregano; 3 tablespoons cornstarch dissolved in 3 tablespoons water; For the fish; 4 liters of water; 3 1/3 cups white rice flour (390 g)

1
6 medium garlic cloves (1 kg)
2
1/2 cup unsalted butter (100 g)
3
1/4 cup olive oil (60 ml)
4
4 teaspoons salt
5
6 minced garlic cloves
6
1/4 cup olive oil (60 ml)
7
1.5 kg medium-sized shrimp, peeled and deveined
8
1 can of tomato puree (400 g)
9
1 tablespoon dried oregano
10
3 tablespoons cornstarch dissolved in 3 tablespoons water
11
For the fish
12
4 liters of water
13
3 1/3 cups white rice flour (390 g)

Ingredients

1
6 medium garlic cloves (1 kg)
2
1/2 cup unsalted butter (100 g)
3
1/4 cup olive oil (60 ml)
4
4 teaspoons salt
5
6 minced garlic cloves
6
1/4 cup olive oil (60 ml)
7
1.5 kg medium-sized shrimp, peeled and deveined
8
1 can of tomato puree (400 g)
9
1 tablespoon dried oregano
10
3 tablespoons cornstarch dissolved in 3 tablespoons water
11
For the fish
12
4 liters of water
13
3 1/3 cups white rice flour (390 g)

Directions

1
Cut the garlic into slices, using only the top 10 cm portion with the green part. Reserve
2
In a large frying pan, melt the butter and olive oil over medium heat
3
Add the reserved garlic and sauté over high heat, stirring occasionally with a wooden spoon, until it becomes soft (about 15 minutes)
4
Season with 2 teaspoons of salt and reserve
5
In a large frying pan, sauté the garlic in olive oil over medium heat, stirring occasionally with a wooden spoon, until it becomes soft (approximately 2 minutes)
6
Add the shrimp and sauté, stirring occasionally, until it becomes pinkish (about 5 minutes)
7
Add the tomato puree with its liquid, dried oregano, and remaining salt
8
Simmer, stirring occasionally (about 5 minutes)
9
Add the cornstarch dissolved in water, stir well, and simmer until the sauce thickens (approximately 2 minutes). Reserve
10
Prepare the fish: In a large pot, bring the water to a boil over high heat
11
Gradually add the white rice flour, allowing it to fall like rain into the boiling water
12
Stir constantly until the mush becomes soft (about 50 minutes)
13
Spread the mush at the bottom of a baking dish
14
Top with the reserved garlic and, above that, arrange the shrimp
15
Serve immediately
16
397 calories per serving
17
Note: If preferred, substitute white rice flour with yellow rice flour.