300g of badejo or red fish
300g of fresh shrimp
3 large diced tomatoes
2 large diced onions
1 medium diced bell pepper
1 small amount of cilantro sauce
4 sprigs of green scallions
Juice from 1 lime
Thick coconut milk from 4 coconuts
3 tablespoons olive oil
2 tablespoons dendê oil
4 garlic cloves
1 tablespoon salt
300g of badejo or red fish
300g of fresh shrimp
3 large diced tomatoes
2 large diced onions
1 medium diced bell pepper
1 small amount of cilantro sauce
4 sprigs of green scallions
Juice from 1 lime
Thick coconut milk from 4 coconuts
3 tablespoons olive oil
2 tablespoons dendê oil
4 garlic cloves
1 tablespoon salt
Marinate the shrimp and fish in garlic, salt, four sprigs of cilantro, and let it rest for at least an hour
Chop and mince the remaining spices, add the lime juice, and divide into two parts
Place a pan with the fish and shrimp, along with one part of the spice mixture, and simmer over low heat for three minutes without stirring
Then add the coconut milk, stirring constantly, being careful not to break up the fish
Next, add the remaining spice mixture and olive oil, letting it simmer for an additional 15 minutes
Before removing from heat, add dendê oil
Garnish with diced tomatoes, onions, bell peppers, and cilantro leaves
Serve with rice and farofa.
