Brazil

Baby fillet

Eggs

Pink shrimp

Tucupi

Red pepper

Green pepper

Red Pepper

Peppermint

Onion

Garlic

Jambu

Chicory

Green smell

Carrot

Potato

Dende

Olive oil

Cumari pepper (juice)

Salt

Lemon (juice)

Fine cassava flour

Fish broth

Batel Castle Stew

Tempere o peixe com sal e limão 
Corte grosseiramente todos os legumes e temperos
Refogue com dendê todos os temperos, legumes, e a metade do cheiro verde, acrescente o tucupi e o caldo de peixe e deixe ferver até a cenoura e a batata estejam macias, 
Acrescente o peixe e deixe ferver por 20 min, acerte o sal e a pimenta,  regue com o azeite
Tempere o camarão com uma mistura de sal, água e limão, deixe por 5 min, escorra 
Aqueça uma frigideira com azeite e passe rapidamente os camarões, misture a caldeirada
Cozinhe os ovos em água com sal por 08 min, descasque e acrescente a caldeirada
Misture a farinha com o caldo da caldeirada, até que fique uma mistura líquida, acrescente o cheiro verde e leve ao fogo até ficar uma consistência pastosa

Season the fish with salt and lemon.
Roughly chop all vegetables and seasonings
Saute all the seasonings, vegetables, and half of the green smell with palm oil, add the tucupi and the fish broth and let it boil until the carrot and potato are soft,
Add the fish and let it boil for 20 min, adjust the salt and pepper, drizzle with the olive oil.
Season the shrimp with a mixture of salt, water and lemon, leave for 5 minutes, drain
Heat a frying pan with oil and quickly pass the prawns, mix the stew
Cook the eggs in salted water for 8 minutes, peel and add the stew.
Mix the flour with the broth of the stew, until it becomes a liquid mixture, add the green smell and take it to the fire until it becomes a pasty consistency.

Batel Castle Stew

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