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Dogfish Bobo
🇧🇷Brazil
•View in original language
(Português)
50 min(s)
5 servings
Patricia Magalhães
@noape.dosmagalhaes- Ingredients
- Recipe
- Dogfish in slices500 g
- Shrimp without shell/head500 g
- Cassava500 g
- Onion1/2 unit(s)
- Green pepper1/2 unit(s)
- Red Pepper1/2 unit(s)
- Yellow Pepper1/2 unit(s)
- Coriander to taste
- Salt to taste
- Seasonings to taste
- Olive oil to taste
- Garlic to taste
- In a pan, add the oil and then the dogfish. If you want, you can leave the fish seasoned the day before, with salt and juice of 1/2 lemon.
- Add the seasonings (I used salt, Edu Guedes, paprika and smoked paprika). Keep the heat low and stir carefully.
- Add the onion, garlic and peppers.
- Sauté for 3 minutes and add the shrimp. You don't need to add water, as the fish loosens a lot. Cover the pan and let it cook for a while.
- With the cassava already cooked, beat it with the water from its cooking.
- TIP: I cook in the pressure cooker for 35 minutes with just water AND salt. She needs to be well cooked. When blending, separate the water from its cooking and add it little by little as you beat it, so you don't run the risk of making the broth too thin.
- With the manioc beaten in a creamy broth, add it to the fish when you notice that it is already cooked and the pink shrimp.
- Stir very carefully so as not to break up. See if you need to adjust the salt and let it settle. This process is quick, about 5 minutes is ready. Finish with chopped cilantro.
- Serve with white rice and a salad, it's delicious!
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