250 g of dried and smoked shrimp
50 g of grated ginger
200 g of toasted cashews
200 g of peeled peanuts
700 g of scorpion fish without skin
2 packages
8 cups of water
2 kg of cod fillets (namorado)
4 tablespoons of lime juice
salt to taste
1 cup of dendê oil
3 chopped onions
5 cloves of minced garlic
to your liking
4 tomato slices
2 cups of chopped cilantro
2 small cans of coconut milk
250 g of dried and smoked shrimp
50 g of grated ginger
200 g of toasted cashews
200 g of peeled peanuts
700 g of scorpion fish without skin
2 packages
8 cups of water
2 kg of cod fillets (namorado)
4 tablespoons of lime juice
salt to taste
1 cup of dendê oil
3 chopped onions
5 cloves of minced garlic
to your liking
4 tomato slices
2 cups of chopped cilantro
2 small cans of coconut milk
Place the dried and smoked shrimp in a baking dish and toast it or soak it in hot water without skin to make it easier to remove the shell
Remove the shells and heads. Reserve
Blend the ginger, cashews, peanuts, and shrimp in a liquidizer or food processor
If desired, remove the eyes from the shrimp head and blend it with the rest to enhance the flavor. Reserve
Place the fish slices in molasses in 8 cups of water. Reserve
Marinate the fish in lime juice and salt to taste. Reserve
Heat 1/4 cup of dendê oil in a large pan and sauté the onion, garlic, and pimenta dedo-de-moça until it starts to brown
Add the tomato, cilantro, and marinated fish
Join 2 cups of water and cook with the pan covered, stirring occasionally until the flavors are soft and the fish is cooked
Remove from heat and separate the fish
Carefully remove all the bones
Blend the fish, pan flavors, and scorpion fish scraps in a liquidizer or food processor
Place it back in the pan
Add to the mixture of blended shrimp and cook for 50 minutes, adding water if necessary (until the creme is bright and the fish is cooked)
Join the remaining dendê oil and coconut milk
Mix well and cook for another 10 minutes
If desired, serve with rice
Serves 20 portions.
