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Fish stew

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By

@benthien

View in original language

(Português)

30 min(s)

5 servings

Ingredients

• Dogfish in slices or high-ranked fish | 1 kg
• Black Pepper | 1 dessert spoon
• Salt | 1 teaspoon
• Lemon juice | 1 unit(s)
• Onion slices | 2 unit(s)
• Half moon tomatoes | 2 unit(s)
• Sliced red, green or yellow peppers | 3 unit(s)
• Coconut Milk | 200 g
• Coriander | 1 tablespoon
• Palm oil | 3 teaspoon
• Garlic |  to taste

Recipe

1. In a refractory container, season the dogfish with black pepper, salt, lemon juice and seasoning of your choice.
2. In a pan, make layers with a little onion, dogfish, tomato and pepper.
3. Repeat the layers, sprinkling salt or seasoning of your choice.
4. Drizzle with coconut milk and finish with cilantro or seasoning of your choice.
5. Cook, over low heat, with the pan covered, for about 30 minutes, or until the fish is tender and serve.

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