8 cambuku pieces (1.7 kg)
1/2 teaspoon of salt
1/4 cup of lemon juice (60 ml)
3 tablespoons of olive oil
1 large onion (150 g) chopped
3 cloves of garlic, minced
1 can of tomato pulp (400 g)
1 tablespoon of parsley, chopped
3 medium-sized potatoes (600 g), cut into 1.5 cm thick slices
3 medium-sized sweet potatoes (360 g), cut into 1 cm thick slices
3 medium-sized carrots (130 g), cut into 1 cm thick slices
1 medium-sized red bell pepper (130 g), cut into pieces
8 cambuku pieces (1.7 kg)
1/2 teaspoon of salt
1/4 cup of lemon juice (60 ml)
3 tablespoons of olive oil
1 large onion (150 g) chopped
3 cloves of garlic, minced
1 can of tomato pulp (400 g)
1 tablespoon of parsley, chopped
3 medium-sized potatoes (600 g), cut into 1.5 cm thick slices
3 medium-sized sweet potatoes (360 g), cut into 1 cm thick slices
3 medium-sized carrots (130 g), cut into 1 cm thick slices
1 medium-sized red bell pepper (130 g), cut into pieces
In a large bowl, season the cambuku pieces with salt and lemon juice. Reserve
Next, in a large pan, heat the olive oil over high heat
Add the chopped onion and garlic and sauté for about 5 minutes, stirring occasionally, until they are soft
Then, add the tomato pulp and liquid from the can and stir to combine
Continue cooking for another 10 minutes or until the sauce is slightly thickened
Next, add the remaining ingredients and stir well
Reduce heat, cover the pan, and cook for about 20 minutes or until the vegetables are tender
Add the reserved fish pieces, re-cover, and continue cooking for about 15 minutes or until it flakes apart when pierced with a fork
Transfer to a serving dish and serve immediately
Note: Each serving contains approximately 405 calories.
