Fish Stewed with Coconut Milk

Name: Fish Stewed with Coconut Milk
Yield: 8
Ingredients: Beforehand, prepare; Ingredients; 2 kg of corvina; 4 cloves of garlic; Salt and black pepper to taste; 2 lemons (or lemon juice); 1/4 cup of olive oil; 1 onion; 2 tomatoes without peel or seeds; 1/3 cup of chopped cilantro; 1/3 cup of finely chopped parsley; 2 cups of coconut milk; 1/4 cup of water; 1 cup of cassava flour

1
Beforehand, prepare
2
Ingredients
3
2 kg of corvina
4
4 cloves of garlic
5
Salt and black pepper to taste
6
2 lemons (or lemon juice)
7
1/4 cup of olive oil
8
1 onion
9
2 tomatoes without peel or seeds
10
1/3 cup of chopped cilantro
11
1/3 cup of finely chopped parsley
12
2 cups of coconut milk
13
1/4 cup of water
14
1 cup of cassava flour

Ingredients

1
Beforehand, prepare
2
Ingredients
3
2 kg of corvina
4
4 cloves of garlic
5
Salt and black pepper to taste
6
2 lemons (or lemon juice)
7
1/4 cup of olive oil
8
1 onion
9
2 tomatoes without peel or seeds
10
1/3 cup of chopped cilantro
11
1/3 cup of finely chopped parsley
12
2 cups of coconut milk
13
1/4 cup of water
14
1 cup of cassava flour

Directions

1
Preparation
2
1
3
Separate the fish head and cut it into pieces
4
In a bowl, mash half of the garlic
5
Add salt, black pepper, and lemon juice
6
Put the fish and head in it and let it sit for 30 minutes
7
2
8
Finely chop the remaining garlic and sauté it with olive oil and onion until the onion is golden brown
9
Place the fish head on top of the fish pieces with the seasoning
10
Add the tomato, chopped cilantro, and parsley
11
Stir well and add water if needed
12
Add coconut milk and let it simmer for 20 minutes
13
Put the fish in a baking dish with some of the sauce
14
3
15
Add water to the pan, stir well, and add cassava flour until a roux forms
16
Serve with the fish
17
Serves 8
18
Calories per serving: 540
19
Easy