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Fish stew


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Tempo de preparo

80 min(s)


8 servings

Mayh Marcos

  • Ingredients
  • Recipe
  • 1 kg of fish slices (grouper or dogfish) 2 tablespoons of MAGGI® Fondor 3 tablespoons of lemon juice 2 large onions, sliced 1 green pepper, sliced 1 red pepper, sliced 4 ripe tomatoes, sliced 2 tablespoons ) chopped coriander 1 glass of coconut milk (200ml) 1 tablespoon of palm oil3 tablespoon
  1. In a container, season the fish fillets with the MAGGI Fondor, the lemon juice and let it taste, for about 30 minutes, in the fridge. In a wide-bottomed pan, arrange half the onions, cover with half the fish steaks, peppers and tomatoes. Sprinkle some cilantro, and repeat the layers, finishing with the cilantro. Sprinkle the cilantro, cover the pan and cook over low heat for 20 minutes. Add the coconut milk and drizzle with the palm oil and cook for another 3 minutes.

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