11/4 cup of heavy cream
11/4 cup of coconut milk
2 tablespoons of lemon juice
1 tablespoon of olive oil
1 tablespoon of butter
1 tablespoon of vinegar
1 teaspoon of salt
3 cloves of garlic minced
5 posts of pargo (1 kg)
2 tomatoes cut into four pieces
1 large onion cut into large chunks
1 bell pepper diced
1 red bell pepper cut into large chunks
2 hard-boiled eggs
Shellfish Sauce
3/4 cup of water
2 tablespoons of coconut milk
1 tablespoon of olive oil
1/2 teaspoon of salt
200g of medium-shell crab, shell included
1 clove of garlic minced
11/4 cup of heavy cream
11/4 cup of coconut milk
2 tablespoons of lemon juice
1 tablespoon of olive oil
1 tablespoon of butter
1 tablespoon of vinegar
1 teaspoon of salt
3 cloves of garlic minced
5 posts of pargo (1 kg)
2 tomatoes cut into four pieces
1 large onion cut into large chunks
1 bell pepper diced
1 red bell pepper cut into large chunks
2 hard-boiled eggs
Shellfish Sauce
3/4 cup of water
2 tablespoons of coconut milk
1 tablespoon of olive oil
1/2 teaspoon of salt
200g of medium-shell crab, shell included
1 clove of garlic minced
Season the fish with salt, vinegar, and lemon juice
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
In a large saucepan, heat the olive oil and butter
Add the garlic, remaining onion, tomato, and bell pepper, and cook until tender
Add the remaining coconut milk and heavy cream, and stir
Add the fish pieces and then the blender mixture
Cover the pan and cook for 20 minutes or until the fish flakes easily with a fork. Reserve
Shellfish Sauce
In a small saucepan, combine the crab, water, and salt
Bring to a boil and cook for five minutes
Drain and remove any shells
In another small saucepan, sauté the garlic in olive oil until golden
Add the crab and coconut milk
Serve the fish with the crab mixture and hard-boiled eggs
Serve hot with rice or pirão.
