Fish
1 kg of cod or sea bass fillets
Juice from 1 lime
1 tablespoon of salt
1/4 cup of olive oil
1 diced onion
3 cups of coconut milk (600 ml)
1 cup of water
2 tomato chunks
1 green pepper chunk, seeds removed
1 cup of fish broth
1/4 cup of chopped cilantro
Bolão Farofa
2 cups of boiling water
1 package of raw cassava flour (500 g)
1 diced onion
1/4 cup of olive oil
1/3 cup of chopped scallion
1/3 cup of chopped cilantro
Salt and red pepper sauce to taste
Fish
1 kg of cod or sea bass fillets
Juice from 1 lime
1 tablespoon of salt
1/4 cup of olive oil
1 diced onion
3 cups of coconut milk (600 ml)
1 cup of water
2 tomato chunks
1 green pepper chunk, seeds removed
1 cup of fish broth
1/4 cup of chopped cilantro
Bolão Farofa
2 cups of boiling water
1 package of raw cassava flour (500 g)
1 diced onion
1/4 cup of olive oil
1/3 cup of chopped scallion
1/3 cup of chopped cilantro
Salt and red pepper sauce to taste
Fish
1
Cut the fish into 2 cm cubes, reserving the cartilage
Set aside
Season with lime juice and salt. Reserve
2
Heat the olive oil in a skillet over high heat
Add the onion and fish
Fry
Reserve in a bowl
In the same skillet, combine coconut milk, water, tomato, green pepper, fish broth, and cartilage
Simmer for 20 minutes or until the sauce thickens
Strain through a fine-mesh sieve and return to the skillet
Add the fish and stir well
Bolão Farofa
In a bowl, combine boiling water and cassava flour with remaining ingredients
Let sit for 5 minutes
Use a fork to break up the mass that has formed into coarse chunks
Season with salt.
