arapaima moqueca

Name: arapaima moqueca
Prep time: 30 min
Total time: 30 min
Yield: 3 Porções
Ingredients: 500 g pirarucu fillet; 2 tablespoon Palm oil; to taste Olive oil; 03 unit(s) Ripe sliced tomatoes; 2 unit(s) Sliced onions; 01 unit(s) Sliced green peppers; 01 unit(s) Sliced yellow pepper; 200 ml Coconut milk; 4 tablespoon Tomato sauce; to taste Scented Pepper; to taste Black pepper; to taste Green smell; to taste Salt

@chefmiriancosta

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(Português)

30 min(s)

3 servings

Ingredients

pirarucu fillet
|
500 g
Palm oil
|
2 tablespoon
Olive oil
|
to taste
Ripe sliced tomatoes
|
03 unit(s)
Sliced onions
|
2 unit(s)
Sliced green peppers
|
01 unit(s)
Sliced yellow pepper
|
01 unit(s)
Coconut milk
|
200 ml
Tomato sauce
|
4 tablespoon
Scented Pepper
|
to taste
Black pepper
|
to taste
Green smell
|
to taste
Salt
|
to taste

Recipe

Season the fish with salt, black pepper and half the garlic.

In a frying pan, quickly sear the pirarucu on one side and the other in the oil. Reserve.

Cut onions, tomatoes, peppers into slices, also slice the pepper and the rest of the garlic.

In a clay pot or deep pan, place a thread of oil, and assemble layers, starting with the tomato, then onion, pepper and fish.

Repeat the layers again, placing the sliced pepper and garlic between them and remember to sprinkle a little salt on the tomato and onion layers.

Finish with palm oil, tomato sauce and half the coconut milk.

Minutes before turning off the fire, add the rest of the coconut milk and the green smell.

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