Coco Cream Fish

Name: Coco Cream Fish
Yield: 4
Ingredients: 500g of surubim fillets; 1 lime; Salt to taste; 4 tablespoons of dendé oil; 3 cloves of garlic; 1 bouillon cube; 4 tomato slices; 2 onion slices; 1 bell pepper slice; Olive oil to taste; 1 cup of coconut milk; 1 can of cream

1
500g of surubim fillets
2
1 lime
3
Salt to taste
4
4 tablespoons of dendé oil
5
3 cloves of garlic
6
1 bouillon cube
7
4 tomato slices
8
2 onion slices
9
1 bell pepper slice
10
Olive oil to taste
11
1 cup of coconut milk
12
1 can of cream

Ingredients

1
500g of surubim fillets
2
1 lime
3
Salt to taste
4
4 tablespoons of dendé oil
5
3 cloves of garlic
6
1 bouillon cube
7
4 tomato slices
8
2 onion slices
9
1 bell pepper slice
10
Olive oil to taste
11
1 cup of coconut milk
12
1 can of cream

Directions

1
1
2
Season the fish with lime and salt
3
2
4
Mix the cream and coconut milk, and reserve
5
3
6
In a large pan, mix dendé oil, garlic, and bouillon cube
7
Then, sauté until it's done
8
When the liquid has dissolved, turn off the heat and start arranging the fish in the following order: fish, tomato, onion, and olive oil, until all the fish are used up
9
Finish with a layer of tomato
10
4
11
Cover the pan and let it simmer until the fish is tender
12
5
13
Add the reserved coconut milk mixture, let it simmer for another minute, and then turn off the heat.