2 boxes of fish from Pescal (preferably corvina)
500g of ripe tomatoes
salsa and green scallions
2 small or 1 large onion heads
3 tablespoons of olive oil
Half a pack of Colombo's cream of rice
3 tablespoons of dendê oil
crushed malagueta pepper to taste
salt, garlic, lemon, and thyme
2 boxes of fish from Pescal (preferably corvina)
500g of ripe tomatoes
salsa and green scallions
2 small or 1 large onion heads
3 tablespoons of olive oil
Half a pack of Colombo's cream of rice
3 tablespoons of dendê oil
crushed malagueta pepper to taste
salt, garlic, lemon, and thyme
Sear the chopped onion in 3 tablespoons of olive oil until golden brown
Add previously diced tomatoes and green scallions as well
Let the tomatoes simmer down and soften
Add 1/2 liter of water and let the sauce boil; join the fish tempered with salt, garlic, thyme, and lemon
When the fish is cooked, break it into small pieces
Add half a pack of cream of rice dissolved in a little water
If too runny, increase the amount of cream of rice
The consistency should be thick like porridge
Add malagueta pepper to taste and 3 tablespoons of dendê oil
Serve hot with white rice.
