4 tablespoons of butter
1 leek finely chopped
1 medium onion, finely chopped
3 tomatoes, peeled and cubed
1 red bell pepper, cut into 4 pieces
1 bay leaf
2 tablespoons of capers
6 cleaned and chopped shrimp
1 tablespoon of chopped parsley
1 tablespoon of chopped chives
1 cup of cassava flour
2 ripe bananas
Salt and black pepper
For the fish
4 snapper fillets (200g each)
Juice of 1/2 lemon
2 tablespoons of extra virgin olive oil
Banana leaves
Salt and black pepper
4 tablespoons of butter
1 leek finely chopped
1 medium onion, finely chopped
3 tomatoes, peeled and cubed
1 red bell pepper, cut into 4 pieces
1 bay leaf
2 tablespoons of capers
6 cleaned and chopped shrimp
1 tablespoon of chopped parsley
1 tablespoon of chopped chives
1 cup of cassava flour
2 ripe bananas
Salt and black pepper
For the fish
4 snapper fillets (200g each)
Juice of 1/2 lemon
2 tablespoons of extra virgin olive oil
Banana leaves
Salt and black pepper
Filling
In a pan, sauté the leek and onion in butter until golden brown
Add the tomatoes, bell pepper, bay leaf, capers, salt, and black pepper, and cook for 5 minutes
Add the shrimp and cook for another 2 minutes
Add the parsley and chives, and gradually add the cassava flour to create a well-known farofa
Cut the bananas into slices and mix everything together
Fish
Cut the fillets in half and season with lemon juice, salt, and black pepper
Assembly
Cut the banana leaves into pieces of approximately 30cm and brush them with olive oil
Place a fish filet in the center of each leaf, add a bit of farofa on top, and place another filet, forming a kind of sandwich
Fold the excess leaf over the center and close the papillote
Cook for 15 minutes
Serve with white rice.
