1 fish of approximately 2 kg (badejo, white mullet, corvina)
Juice from 1 lime
2 tablespoons of olive oil
2 tablespoons of vegetable oil
2 onions
2 bunches of green scallions
1 hand of cilantro
2 kg of peeled and seeded tomatoes
Salt, black pepper, and colorau to taste
Piry
1 onion
1 tomato
1/2 cup of cassava flour
Salt and black pepper to taste
1 fish of approximately 2 kg (badejo, white mullet, corvina)
Juice from 1 lime
2 tablespoons of olive oil
2 tablespoons of vegetable oil
2 onions
2 bunches of green scallions
1 hand of cilantro
2 kg of peeled and seeded tomatoes
Salt, black pepper, and colorau to taste
Piry
1 onion
1 tomato
1/2 cup of cassava flour
Salt and black pepper to taste
Clean the fish and reserve the head and fins
Cut it into posts and season with salt and lime juice
Let it rest for an hour
Mix in a bowl the olive oil, vegetable oil, chopped onion, scallions, and cilantro
Stir well and add the chopped tomato and colorau
Make a layer in a large skillet with the mixed spices and place the fish posts
Cover with the remaining spices and dust with salt
Cook over low heat for about 10 minutes
Piry: Place the head and fins in a pot and cover with water
Add the onion and tomato slices, salt, and black pepper, and cook for 30 minutes
Remove from heat, strain, and reserve two cups of the obtained broth
Check the seasoning and return the broth to the heat
Add the cassava flour gradually, stirring constantly until a smooth piry forms
Stir for three minutes and serve with the fish.
