2 cups of coconut milk
1 cup of grated coconut
1/3 cup of chopped green olives
2 tablespoons of vinegar
2 tablespoons of olive oil
1 tablespoon of urucum oil
1/2 teaspoon of ground cumin
1/2 teaspoon of cinnamon powder
10 eggs
4 sprigs of parsley
3 diced tomatoes
2 cloves of garlic
2 green onions, chopped
1 chopped onion
500g of fish pieces (cod or redfish)
500g of fresh shrimp
500g of mussels
500g of squid
500g of salted cod
1 can of shredded palm oil
Lemon juice to taste
Salt to taste
Optional
Refrigerator with a 28cm diameter
2 cups of coconut milk
1 cup of grated coconut
1/3 cup of chopped green olives
2 tablespoons of vinegar
2 tablespoons of olive oil
1 tablespoon of urucum oil
1/2 teaspoon of ground cumin
1/2 teaspoon of cinnamon powder
10 eggs
4 sprigs of parsley
3 diced tomatoes
2 cloves of garlic
2 green onions, chopped
1 chopped onion
500g of fish pieces (cod or redfish)
500g of fresh shrimp
500g of mussels
500g of squid
500g of salted cod
1 can of shredded palm oil
Lemon juice to taste
Salt to taste
Optional
Refrigerator with a 28cm diameter
1
Marinate the shrimp in lemon juice and a pinch of salt
Mash the garlic and combine it with urucum oil, olive oil, onion, tomato, green onion, and parsley in a pan
Add the fish pieces, shrimp, mussels, squid, and salted cod to the pan
Cook for a few minutes
Remove from heat, flake the salted cod, and remove any bones
2
Bring the mixture back to the boil, then add coconut milk, grated coconut, cinnamon powder, cumin, vinegar, palm oil, and olives
Let it simmer until most of the liquid is gone
Remove from heat and let cool
À part, heat a non-stick pan over low heat and gently mix in four eggs with a thread of urucum oil, then add them to the pie mixture
3
Place the mixture in the refrigerator
À part, whip the remaining egg whites until fluffy
Fold in the yolks and mix well
Preheat the oven to high heat
Cover the seafood with the whipped eggs and bake until golden brown
If desired, garnish with sliced onion and tomato before serving.
