2.5 kg of snapper (or namorado) cleaned, cut into fillets
2 tablespoons of salt to taste
One pinch of black pepper
2 medium onions (200g), cut into rings
4 medium tomatoes (480g), peeled and cut into rings
5 spoons of chopped cilantro
Lime juice from 1 lime
Half a cup of dendê oil (120ml)
200g of dried and descaled shrimp, without heads or shells
One cup of toasted cashew nuts (140g)
One cup of peeled almonds (140g), roasted
2 tablespoons of grated ginger
2 pounds of breaded fish fillets (250g each), without skin
4 cups of coconut milk (480ml)
8 cups of water (960ml)
2.5 kg of snapper (or namorado) cleaned, cut into fillets
2 tablespoons of salt to taste
One pinch of black pepper
2 medium onions (200g), cut into rings
4 medium tomatoes (480g), peeled and cut into rings
5 spoons of chopped cilantro
Lime juice from 1 lime
Half a cup of dendê oil (120ml)
200g of dried and descaled shrimp, without heads or shells
One cup of toasted cashew nuts (140g)
One cup of peeled almonds (140g), roasted
2 tablespoons of grated ginger
2 pounds of breaded fish fillets (250g each), without skin
4 cups of coconut milk (480ml)
8 cups of water (960ml)
Season the fish fillets with salt and black pepper
In a large skillet, arrange the fish in layers with onion, tomato, and cilantro
Douse with lime juice and half the dendê oil
Cover the skillet, cook over medium heat until the fish flakes easily when pierced with a fork
Remove from heat, separate the fish from the sauce, and reserve it
Remove the skin and bones from the fish, cut into pieces, and reserve it
Pass the sauce, shrimp, cashew nuts, almonds, and ginger through the food processor or blender without over-processing
Reserve it
In another large skillet, place the breaded fish fillets, coconut milk, and water, and mash well
Add the processed mixture, fish pieces, and remaining dendê oil, and mix well
Cook over medium heat, stirring constantly with a wooden spoon, until slightly reduced (about 15 minutes after boiling)
Serve immediately
539 calories per serving
