4 medium tucanarés
Lime juice from 2 limes
1/2 teaspoon of salt
Basil to taste
20 small onions
1/2 kg of potatoes, peeled and whole
1 small head of cabbage
4 whole bell peppers
6 whole eggs
1/2 kg of tomatoes
10 sprigs of thyme
For the sauce:
4 tablespoons of olive oil
2 medium chopped onions
1/2 kg of tomato paste, seedless and chopped
Salt and pepper to taste
For the crust:
5 cups of vegetable broth
1 cup of tapioca flour
1 tablespoon of olive oil
2 tablespoons of chopped onion
1 tablespoon of chopped thyme
Salt to taste
4 medium tucanarés
Lime juice from 2 limes
1/2 teaspoon of salt
Basil to taste
20 small onions
1/2 kg of potatoes, peeled and whole
1 small head of cabbage
4 whole bell peppers
6 whole eggs
1/2 kg of tomatoes
10 sprigs of thyme
For the sauce:
4 tablespoons of olive oil
2 medium chopped onions
1/2 kg of tomato paste, seedless and chopped
Salt and pepper to taste
For the crust:
5 cups of vegetable broth
1 cup of tapioca flour
1 tablespoon of olive oil
2 tablespoons of chopped onion
1 tablespoon of chopped thyme
Salt to taste
Wash and clean the fish well, then cut it into chunks
Soak the fish in a marinade made with lime juice, salt, pepper, and parsley
In a large pot, add plenty of water and cook the potatoes, onions, cabbage, bell peppers, eggs, and tomatoes until they are tender
Remove the vegetables as they become soft
After all the vegetables have cooked, place the fish chunks in the same broth to cook
Add the thyme sprigs
When serving, remove the fish from the pot and place it in a large dish
Arrange the cooked vegetables around it: cabbage cut into 4 pieces, eggs cut in half, and the rest of the vegetables whole
For the sauce: fry the onions in olive oil until they are soft, then add the tomato paste and cook over low heat with the lid on
Season with salt and pepper to taste
Pour the sauce over the fish
For the crust: dissolve the tapioca flour in the broth and add it to a frying pan with olive oil, onion, thyme, and salt
Cook constantly until you get a creamy and shiny crust
Place the crust alongside the fish in the dish
Dish out 8 servings.
