1 kg of clean and cut dob-rad-inha into strips
Lime juice to taste
1 1/2 kg of medium-sized shrimp
6 1/4 cups (500 ml) of water
Salt and black pepper to taste
1 nutmeg
Red bell pepper flakes to taste
2 tablespoons of olive oil (30 ml)
1 large onion, finely chopped or grated
2 cloves of garlic, mashed
500 g of medium-sized potato cubes
Chopped fresh parsley and coriander to taste
1 kg of clean and cut dob-rad-inha into strips
Lime juice to taste
1 1/2 kg of medium-sized shrimp
6 1/4 cups (500 ml) of water
Salt and black pepper to taste
1 nutmeg
Red bell pepper flakes to taste
2 tablespoons of olive oil (30 ml)
1 large onion, finely chopped or grated
2 cloves of garlic, mashed
500 g of medium-sized potato cubes
Chopped fresh parsley and coriander to taste
1
Clean the dob-rad-inha
2
Wash and dry the lime, then squeeze it over the fish
Let it sit for 30 minutes in the refrigerator with the lime juice, a little vinegar, and enough water to cover the fish
Then, simmer it in the same water for 15 minutes, reserving the liquid
3
Remove the heads and shells from the shrimp, wash them well, and reserve them in the refrigerator
Roast the heads and shells in a preheated oven at 220°C until they're toasted
Blend them in a blender with a little water until smooth
4
In a pressure cooker, combine the fish, shrimp broth, nutmeg, red bell pepper flakes, and cook for 40 minutes or until the fish is tender
Reserve the fish and set aside the liquid
5
In another pan, heat the olive oil, then sauté the onion and garlic
Add the fish and simmer in a low heat until it's cooked through
Then, add the potato cubes and cook until they're done
6
Remove some of the cooking liquid from the first pan and transfer it to the second pan
Add the shrimp and cook for 2 minutes
Then, combine the shrimp with the fish and simmer for another 3 minutes, adjusting the seasoning as needed
Serve.
