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Ripe sliced tomatoes
Sliced green peppers
Sliced yellow pepper
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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