1 1/4 cup heavy cream
1 1/4 cup coconut milk
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon vinegar
1 teaspoon salt
3 cloves garlic, minced
5 snapper fillets (1 kg)
2 tomatoes, cut into quarters
1 large onion, cut into large pieces
1 bell pepper, chopped
1 red pepper, cut into large pieces
2 hard-boiled eggs
Molho de camarão
3/4 cup water
2 tablespoons coconut milk
1 tablespoon olive oil
1/2 teaspoon salt
200g medium shrimp with shells
1 clove garlic, minced
1 1/4 cup heavy cream
1 1/4 cup coconut milk
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon vinegar
1 teaspoon salt
3 cloves garlic, minced
5 snapper fillets (1 kg)
2 tomatoes, cut into quarters
1 large onion, cut into large pieces
1 bell pepper, chopped
1 red pepper, cut into large pieces
2 hard-boiled eggs
Molho de camarão
3/4 cup water
2 tablespoons coconut milk
1 tablespoon olive oil
1/2 teaspoon salt
200g medium shrimp with shells
1 clove garlic, minced
preparation
1
Season the fish fillets with salt, vinegar, and lemon juice
2
In a blender, blend half of the coconut milk with half of the heavy cream
Add half of the onion, one tomato, and bell pepper, and blend for three minutes. Reserve
3
In a large saucepan, heat the olive oil and butter
Add the garlic, remaining onion, tomato, and bell pepper, and cook until soft
Then add the remaining coconut milk and heavy cream, and stir in
Add the fish fillets, followed by the blender mixture
Cover the saucepan and cook for 20 minutes or until the fish flakes easily with a fork. Reserve
Molho de camarão
1
In a small saucepan, combine the shrimp, water, and salt
Bring to a boil and cook for five minutes
Drain and peel the shrimp
Discard the shells
2
In another small saucepan, sauté the garlic in olive oil until golden brown
Add the shrimp and coconut milk
In a baking dish, place the fish fillets and add the hard-boiled eggs and shrimp sauce
Serve hot with rice or pirogi.
