4 lbs of fresh fish fillets (cod, snapper, or namorado)
4 chopped onions
3 chopped bell peppers
3 sprigs of cilantro
4 diced tomatoes
1/3 cup of sweet oil
lime juice from 1 lime
salt and black pepper to taste
1 tablespoon tomato paste
3 liters of water
10 eggs
4 lbs of fresh fish fillets (cod, snapper, or namorado)
4 chopped onions
3 chopped bell peppers
3 sprigs of cilantro
4 diced tomatoes
1/3 cup of sweet oil
lime juice from 1 lime
salt and black pepper to taste
1 tablespoon tomato paste
3 liters of water
10 eggs
Season the fish with salt, black pepper, and lime juice, then set aside
Place the remaining ingredients in a large pot filled with water
Bring the mixture to a boil over high heat for about 15 minutes
Add the fish fillets and cook until they're firm but not falling apart
Taste the seasoning and adjust as needed
Remove the fish from the cooking liquid and place it in a serving bowl with some of the broth
Use the remaining broth to prepare a thickener made from tapioca flour
If desired, cook the eggs in the fish broth
Serve hot, garnished with the thickened sauce
(Note: Cook the eggs in the fish broth if you like.)
Serves 10.
