2 cloves of garlic, minced
1/4 cup of finely chopped onion
1/3 cup of olive oil
1 kg of tomatoes, peeled and seeded, cut into pieces
2 tablespoons of coriander
1 kg of fish fillets
Juice from 2 limes
2 teaspoons of malagueta peppers, minced
2 cups of cooked cornmeal or cuscus
1/2 cup of green olive, pitted
Salt to taste
2 cloves of garlic, minced
1/4 cup of finely chopped onion
1/3 cup of olive oil
1 kg of tomatoes, peeled and seeded, cut into pieces
2 tablespoons of coriander
1 kg of fish fillets
Juice from 2 limes
2 teaspoons of malagueta peppers, minced
2 cups of cooked cornmeal or cuscus
1/2 cup of green olive, pitted
Salt to taste
Grease a refractory mold with oil, measuring 24 cm in diameter
Fry the garlic and onion in oil for 3 minutes
Add the tomato and coriander, cover the pan and cook for 15 minutes, or until the tomato is very tender. Reserve
Remove the central cartilage from each fish fillet and cut it into small pieces
Season with salt, lime juice, and crushed malagueta pepper
Place the fish in the pan with the tomato and bring to a high heat
When the meat is tender, reduce the heat, add the cornmeal, and mix well
Wait until the mixture thickens and becomes creamy
If it gets too dry, add a little water
Add the green olive and mix
Season to taste, and place the cuscus mixture in the greased mold, pressing down with your fingers
Wait for it to cool slightly, unmold, and serve.
