2.5 kg of clean, cut into chunks
2 tablespoons of salt or to taste
1 dash of black pepper
2 medium onions (200 g), cut into rings
4 medium tomatoes (480 g), peeled and cut into rings
5 tablespoons of chopped parsley
Lemon juice from 1 lemon
1/2 cup of dendê oil (120 ml)
200 g of dried, flaked codfish, without bones or heads
1 cup of toasted cashew nuts (140 g)
1 cup of peeled and toasted peanuts (140 g), toasted
2 tablespoons of grated ginger
2 pieces of firm fish (250 g each), without skin, cut into chunks
2 cups of coconut milk (480 ml)
4 cups of water (960 ml)
2.5 kg of clean, cut into chunks
2 tablespoons of salt or to taste
1 dash of black pepper
2 medium onions (200 g), cut into rings
4 medium tomatoes (480 g), peeled and cut into rings
5 tablespoons of chopped parsley
Lemon juice from 1 lemon
1/2 cup of dendê oil (120 ml)
200 g of dried, flaked codfish, without bones or heads
1 cup of toasted cashew nuts (140 g)
1 cup of peeled and toasted peanuts (140 g), toasted
2 tablespoons of grated ginger
2 pieces of firm fish (250 g each), without skin, cut into chunks
2 cups of coconut milk (480 ml)
4 cups of water (960 ml)
Season the fish chunks with salt and pepper
In a large saucepan, arrange the fish in layers with onion, tomato, and parsley
Moisture with lemon juice and half of the dendê oil
Cover the saucepan, bring to medium heat, and cook until, when you stick the fish with a fork, it easily breaks off
Remove from heat, separate the fish from the sauce and reserve
Skin and bone the fish, cut into pieces, and reserve
Process the sauce, dried codfish, cashew nuts, peanuts, and ginger in a food processor or blender until well mixed but not too fine. Reserve
In another large saucepan, combine the fish chunks and coconut milk and mix well
Add water and mix
Combine the milled mixture, fish pieces, and remaining dendê oil and mix well
Bring to medium heat, stirring constantly with a wooden spoon, until slightly reduced (about 15 minutes after boiling)
Serve immediately
539 calories per serving
