Tainha with Cilantro Sauce and Fried Cassava Crunch, Compote of Tomato

Name: Tainha with Cilantro Sauce and Fried Cassava Crunch, Compote of Tomato
Yield: 4
Ingredients: 350 grams of tainha fillet; 2 tablespoons of olive oil; 1 pinch of salt; Black pepper; Tomato compote; 2 ripe tomatoes in cubes; 1/2 cup of chopped bell pepper; 1 onion; 1 finely chopped garlic; 2 tablespoons of olive oil; Cilantro sauce; 300 milliliters of fish broth; To taste, cilantro leaves; Fried cassava crunch; 300 grams of cassava; Salt

1
350 grams of tainha fillet
2
2 tablespoons of olive oil
3
1 pinch of salt
4
Black pepper
5
Tomato compote
6
2 ripe tomatoes in cubes
7
1/2 cup of chopped bell pepper
8
1 onion
9
1 finely chopped garlic
10
2 tablespoons of olive oil
11
Cilantro sauce
12
300 milliliters of fish broth
13
To taste, cilantro leaves
14
Fried cassava crunch
15
300 grams of cassava
16
Salt

Ingredients

1
350 grams of tainha fillet
2
2 tablespoons of olive oil
3
1 pinch of salt
4
Black pepper
5
Tomato compote
6
2 ripe tomatoes in cubes
7
1/2 cup of chopped bell pepper
8
1 onion
9
1 finely chopped garlic
10
2 tablespoons of olive oil
11
Cilantro sauce
12
300 milliliters of fish broth
13
To taste, cilantro leaves
14
Fried cassava crunch
15
300 grams of cassava
16
Salt

Directions

1
Tainha
2
Season the tainha with salt and black pepper, then sauté it in a skillet
3
Tomato compote
4
Cook the onion and garlic over low heat, then add the tomatoes and bell pepper
5
Simmer until the mixture thickens into a compote
6
Season with salt
7
Molho de coentro
8
Add warm fish broth to the cilantro leaves and blend them together using a mixer or food processor
9
Fried cassava crunch
10
Cook the cassava and, using your hands, crush it into crumbs
11
Pat the crumbs dry with paper towels and fry them in oil using a large strainer or colander with a mesh bottom
12
Season with salt.