1 cup of coarse salt
1/4 cup of urucum oil
2 tablespoons of olive oil
2 tablespoons of chopped coriander
4 tomatoes, peeled
3 medium-sized onions, finely chopped
3 banana-da-terra, peeled and cut into pieces
2 cloves of garlic, minced
1 salted codfish (1.5 kg)
Lime juice from 1 lime
Salt to taste
For sprinkling
2 tablespoons of chopped coriander
1 cup of coarse salt
1/4 cup of urucum oil
2 tablespoons of olive oil
2 tablespoons of chopped coriander
4 tomatoes, peeled
3 medium-sized onions, finely chopped
3 banana-da-terra, peeled and cut into pieces
2 cloves of garlic, minced
1 salted codfish (1.5 kg)
Lime juice from 1 lime
Salt to taste
For sprinkling
2 tablespoons of chopped coriander
1
Clean the codfish, wash it well and pat dry
2
Make vertical cuts and apply coarse salt
3
Let the fish hang in a well-ventilated area for four days to release all excess moisture
4
On the eve of preparing the dish, wash the fish and let it soak for at least 12 hours, changing the water several times
2
Heat an earthenware pot with olive oil over high heat
3
Add onion, half the tomatoes, garlic, and coriander
Place the codfish in pieces on top, distributing the remaining tomato and seasoning with salt
4
Finish by layering with banana-da-terra
Drizzle with urucum oil and lime juice
3
When boiling, reduce heat, cover the pot, and cook for an additional 20 minutes
If necessary, add more salt
Shake the pot occasionally to prevent the fish from sticking to the bottom
Before serving, sprinkle with chopped coriander.
