1/4 cup of olive oil (60 ml)
2 medium onions (200 g) diced
4 cloves of garlic, minced
1 medium red bell pepper (130 g), seeded and chopped
3 medium tomatoes (360 g), peeled and seeds removed, diced
1 large potato, peeled
3 cups of water (720 ml)
1/2 teaspoon of salt
1 ground cayenne pepper
6 shrimp skewers (1 kg)
3 tablespoons of lemon juice (60 ml)
3 tablespoons of chopped parsley
500 g of medium-sized shrimp, cleaned
1/4 cup of olive oil (60 ml)
2 medium onions (200 g) diced
4 cloves of garlic, minced
1 medium red bell pepper (130 g), seeded and chopped
3 medium tomatoes (360 g), peeled and seeds removed, diced
1 large potato, peeled
3 cups of water (720 ml)
1/2 teaspoon of salt
1 ground cayenne pepper
6 shrimp skewers (1 kg)
3 tablespoons of lemon juice (60 ml)
3 tablespoons of chopped parsley
500 g of medium-sized shrimp, cleaned
In a large Dutch oven, combine the olive oil, onions, and garlic
Cook over medium heat, stirring occasionally, until the onions start to caramelize (approximately 13 minutes)
Add the bell pepper and tomatoes
Cook, stirring occasionally, until the tomatoes are soft (approximately 3 minutes)
Add the potato, water, salt, and ground cayenne pepper
Stir, then cover and cook until the potato is tender (around 30 minutes)
With a slotted spoon, remove the potato from the Dutch oven and reserve
Bring the Dutch oven to high heat and let it simmer
Season the fish with lemon juice and parsley
Place in the Dutch oven
Cook until the fish flakes apart when pierced with a fork (approximately 10 minutes)
Add the shrimp, stir gently, and cook until tender (around 6 minutes)
Mash the potato with a ricer or masher
Dress it with 1 1/2 cups of the cooking liquid from the fish (360 ml)
Mix well to achieve a creamy sauce
Spoon this sauce onto a large platter
Top with the fish, arranging the shrimp around it
Dress with 1/2 cup of the cooking liquid and discard the rest
Serve immediately
470 calories per serving
