400g sea bass fillets
2 ripe tomatoes, diced
2 large onions, chopped
Cilantro and scallions, chopped to taste
3 tablespoons olive oil
1/2 tablespoon paprika
1/2 tablespoon minced garlic
Lemon juice to taste
Salt to taste
400ml boiling water
400g sea bass fillets
2 ripe tomatoes, diced
2 large onions, chopped
Cilantro and scallions, chopped to taste
3 tablespoons olive oil
1/2 tablespoon paprika
1/2 tablespoon minced garlic
Lemon juice to taste
Salt to taste
400ml boiling water
Heat the olive oil in a clay pot or Dutch oven over medium heat
Sear the paprika with the garlic and salt until fragrant
Add the fish fillets, previously moistened with lemon juice, and enough boiling water to cover them, then cover and simmer for 5 minutes
Add the cilantro, onions, and tomatoes in that order
Season with a bit more olive oil and cook for an additional 5 minutes over high heat, being careful not to let the fish stick to the bottom of the pot
Finally, sprinkle with scallions and serve with white rice, farofa, and grilled fish
