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Divide the tomatoes, onion, garlic and green smell to sauté the crab and shrimp moquecas 🍤 without letting it boil. If it happens, separate it from the sauté or let it dry. Reserve
Saute the palm heart in oil, garlic and onion. let it gain consistency
Sauté the cod in olive oil and set aside.
Add the moquecas, sururu, cod and heart of palm in a pan, stir until the liquid from the mixture dries up, turn off the heat and wait for it to cool.
Beat the egg whites and add the yolks, mix one part with the sautéed and reserve the other part of the egg shake.
Transfer to a clay pot or container to go in the oven for 30 minutes or until the pie is dry.
Add the egg beat reserve over the pie. Finish with thinly sliced onions and olives. Place in the oven to brown. Is ready! Serve with rice 🍚.
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