2 cups of coconut milk
1/2 cup of olive oil
1/3 cup of chopped coriander
2 tablespoons of lime juice
1/2 tablespoon of tomato extract
2 kg of medium-sized shrimp
300 g of mussel
300 g of oyster without shell
300 g of crab meat
300 g of whelk
10 green olives
10 claws of crawfish
5 onions
4 tomatoes
2 crushed garlic cloves
2 pieces of cod
1 can of corn
1 bunch of parsley tied
1 red bell pepper, diced
Salt and black pepper to taste
2 cups of coconut milk
1/2 cup of olive oil
1/3 cup of chopped coriander
2 tablespoons of lime juice
1/2 tablespoon of tomato extract
2 kg of medium-sized shrimp
300 g of mussel
300 g of oyster without shell
300 g of crab meat
300 g of whelk
10 green olives
10 claws of crawfish
5 onions
4 tomatoes
2 crushed garlic cloves
2 pieces of cod
1 can of corn
1 bunch of parsley tied
1 red bell pepper, diced
Salt and black pepper to taste
1
In a large pan with two tablespoons of olive oil, sauté the garlic, half of an onion, and shrimp for eight minutes
Season with salt and remove from heat. Reserve
2
Heat another two tablespoons of olive oil in a skillet and fry the fish seasoned with salt for eight minutes. Reserve
3
In a large pan, heat half of the coconut milk, one diced tomato, the remaining onion, and red bell pepper until boiling
Remove and blend in a blender
Strain through a fine-mesh sieve and bring to a boil
Add the remaining coconut milk, tomato extract, lime juice, olive oil, and parsley
Let it simmer
4
Add the seafood and cook for five minutes
Combine the crab meat, whelk, reserved fish, shrimp, and mussels
On top, add the onions and tomatoes in gomos, corn, and green olives
Season with salt and black pepper
Simmer for five minutes
Serve with rice (see page 59).
