400 g of fish (your preference) in fillets
1 bell pepper in strips
1 large onion, chopped
1 tomato, peeled and seeded, chopped
1 tablespoon of annatto paste
400 g of shrimp, shelled
200 ml of coconut milk
50 ml of dendê oil
1 head of garlic, mashed
3 tablespoons of dendê oil
Salt, coriander, and black pepper to taste
1 lime
400 g of fish (your preference) in fillets
1 bell pepper in strips
1 large onion, chopped
1 tomato, peeled and seeded, chopped
1 tablespoon of annatto paste
400 g of shrimp, shelled
200 ml of coconut milk
50 ml of dendê oil
1 head of garlic, mashed
3 tablespoons of dendê oil
Salt, coriander, and black pepper to taste
1 lime
Season the fish and shrimp with salt, lime, black pepper, and reserve
Fry the onion, garlic, bell pepper, and tomato in dendê oil and coconut milk
Add the fish and let it cook on low heat for about 15 minutes
Add the coconut milk, shrimp, annatto paste, and coriander
Let it simmer until the shrimp is cooked through
Serve with white rice.
