2 kg of surubim (also known as surubi)
salt and white peppercorns to taste
1 mashed garlic clove
1 lime
1 cup of dry white wine
For the sauce:
1 Portuguese olive oil jar
1 unsalted butter jar
1 minced garlic clove
1 1/2 kg of ripe tomatoes
600g of chopped onions
2 minced bell peppers (1 green and 1 red)
1 handful of fresh parsley, cilantro, and thyme
1 bay leaf
1 tablespoon of paprika
1/2 cup of coconut milk
2 kg of surubim (also known as surubi)
salt and white peppercorns to taste
1 mashed garlic clove
1 lime
1 cup of dry white wine
For the sauce:
1 Portuguese olive oil jar
1 unsalted butter jar
1 minced garlic clove
1 1/2 kg of ripe tomatoes
600g of chopped onions
2 minced bell peppers (1 green and 1 red)
1 handful of fresh parsley, cilantro, and thyme
1 bay leaf
1 tablespoon of paprika
1/2 cup of coconut milk
Cut the surubim into 2cm posts and remove all the skin and fat
Season the posts with salt, garlic, and pepper
Place them in a tray and drizzle with lime juice and wine, letting them rest for about two hours
Bake the posts in a hot oven in a baking dish until they're lightly browned (about 10 minutes)
Remove and assemble the following sauce: In a large skillet, heat the olive oil, butter, and garlic until fragrant
Add the peeled and seeded tomatoes, then add the remaining ingredients
Cover the skillet and let it simmer
If it dries out, add water as needed to reach the desired consistency
After cooking, remove the handful of parsley and thyme and blend everything in a blender, obtaining a creamy and pinkish sauce
Serve the fish in layers with the sauce.
