1/4 cup of dendê oil (60 ml)
1 medium onion (100 g)
4 peeled and seeded tomatoes (460 g)
2 tablespoons of lime juice
2 tablespoons of chopped cilantro
2 kg of shrimp
5 slices of formative bread, crumbled
2 eggs beaten lightly
For the filling
1/4 cup of oil (60 ml)
1 medium onion, chopped
1 kg of fish fillet (red or namorado)
1 tablespoon of lime juice
1 teaspoon of salt or to taste
1/4 cup of dendê oil (60 ml)
1 medium onion (100 g)
4 peeled and seeded tomatoes (460 g)
2 tablespoons of lime juice
2 tablespoons of chopped cilantro
2 kg of shrimp
5 slices of formative bread, crumbled
2 eggs beaten lightly
For the filling
1/4 cup of oil (60 ml)
1 medium onion, chopped
1 kg of fish fillet (red or namorado)
1 tablespoon of lime juice
1 teaspoon of salt or to taste
In a medium saucepan, heat the dendê oil, onion, and tomato over low heat
Simmer for 5 minutes or until the tomato softens, stirring occasionally
Add the lime juice, cilantro, and shrimp
Mix well and cook for 3 minutes
Remove from heat, add the crumbled bread and eggs
Mix well and reserve
Make the filling: Heat the oil and onion in a medium saucepan over low heat
Simmer for 2 minutes or until the onion caramelizes, stirring occasionally
Add the fish, lime juice, and salt
Cook for about 5 minutes or until the fish flakes easily with a fork
Preheat the oven to 200°C (hot)
In a 24 cm diameter and 9 cm high mold, spread half of the shrimp mixture
Cover with the fish mixture, and top with the remaining shrimp
Bake in the preheated oven for 40 minutes or until no more liquid is released
Remove from the oven, let it cool, and unmold onto a plate
Serve warm
(288 calories per serving)
