1/4 cup olive oil (60 ml)
2 medium onions (200 g) chopped
4 cloves of garlic, minced
1 medium red bell pepper (130 g), chopped
3 medium tomatoes (360 g) peeled and seeded, chopped
1 medium potato, peeled
3 cups water (720 ml)
1/2 teaspoon salt
1 ground cayenne pepper
6 fillets of namorado (1 kg)
3 tablespoons lemon juice (60 ml)
3 tablespoons chopped parsley
500 g medium shrimp, cleaned
1/4 cup olive oil (60 ml)
2 medium onions (200 g) chopped
4 cloves of garlic, minced
1 medium red bell pepper (130 g), chopped
3 medium tomatoes (360 g) peeled and seeded, chopped
1 medium potato, peeled
3 cups water (720 ml)
1/2 teaspoon salt
1 ground cayenne pepper
6 fillets of namorado (1 kg)
3 tablespoons lemon juice (60 ml)
3 tablespoons chopped parsley
500 g medium shrimp, cleaned
In a large pot, combine the olive oil, onions, and garlic and sauté over medium heat, stirring occasionally, until the onions start to brown (approximately 13 minutes)
Add the bell pepper and tomato and sauté, stirring occasionally, until the tomato becomes soft (approximately 3 minutes)
Add the potato, water, salt, and cayenne pepper, stir, cover, and cook, stirring occasionally, until the potato becomes tender (about 30 minutes)
Use a slotted spoon to remove the potato from the pot and reserve
Bring the pot to high heat and let it simmer
Season the fish with lemon juice and parsley and place in the pot
Cook until, when poking the end of a fillet with a fork, it separates into flakes (about 10 minutes)
Add the shrimp, stir delicately, and cook until tender (approximately 6 minutes)
Mash the potato
Moisten it with 1 1/2 cups of the fish cooking broth (360 ml)
Mix until you get a puree
Spread this puree in a large dish
Place the fish on top
Arrange the shrimp around it
Moisten with 1/2 cup of the fish cooking broth (120 ml) and discard the rest
Serve immediately
470 calories per serving
