500 g of fresh piraruku fillets
2 cloves of garlic, minced
Juice from 2 lime wedges
1 teaspoon of salt or to taste
10 cleaned shrimp
One large onion (150 g), cut into slices
3 medium tomatoes (360 g), cut into slices
3 tablespoons of chopped parsley
One Scotch bonnet pepper, seeded and chopped
2 whole pimenta-cumarim peppers or to taste
One cup of coconut milk (240 ml)
2 tablespoons of olive oil or to taste
1/4 cup of dendrobate oil (60 ml)
500 g of fresh piraruku fillets
2 cloves of garlic, minced
Juice from 2 lime wedges
1 teaspoon of salt or to taste
10 cleaned shrimp
One large onion (150 g), cut into slices
3 medium tomatoes (360 g), cut into slices
3 tablespoons of chopped parsley
One Scotch bonnet pepper, seeded and chopped
2 whole pimenta-cumarim peppers or to taste
One cup of coconut milk (240 ml)
2 tablespoons of olive oil or to taste
1/4 cup of dendrobate oil (60 ml)
Season the fish with garlic, lime juice, and salt
Place it in a low-sided clay pot with the remaining ingredients, except for the dendrobate oil
Mix well and drizzle with the dendrobate oil
Cook over medium heat until the fish flakes easily when tested with a fork (about 10 minutes)
Serve immediately
578 calories per serving
Note: 1
The alguidar or ababá is a low-sided clay pot used in various recipes, primarily in the Northeast region
2
The pimenta-cumarim is a small, green, oval-shaped pepper that can be substituted with another small, green, spicy pepper like the dedo-de-moça.
