Heat 1 tablespoon of dendê oil in a pan and add 150g of marinade (tomato, chili peppers, and coriander leaves finely chopped, soaked in vinegar). Let it simmer. Add 2 fish fillets (preferably use pargo). When they're almost cooked, add 2 lobster tails without shells, 10-12 medium-sized prawns, 1 cup of coconut milk, and 2 cups of milk. Let it simmer a bit. When it's done, add boiled potatoes and carrots cut into slices, chopped parsley, and green onions. Serve hot in an earthenware dish, accompanied by white rice and pirião.
Heat 1 tablespoon of dendê oil in a pan and add 150g of marinade (tomato, chili peppers, and coriander leaves finely chopped, soaked in vinegar). Let it simmer. Add 2 fish fillets (preferably use pargo). When they're almost cooked, add 2 lobster tails without shells, 10-12 medium-sized prawns, 1 cup of coconut milk, and 2 cups of milk. Let it simmer a bit. When it's done, add boiled potatoes and carrots cut into slices, chopped parsley, and green onions. Serve hot in an earthenware dish, accompanied by white rice and pirião.
