Brazil

Painted fish fillets

Lemon Peel

Crushed garlic

Italian tomatoes, peeled and seeded, cut into slices

Red bell pepper, sliced

Extra Virgin

Homemade coconut milk

Palm oil

Salt to taste

Black pepper to taste

Chopped parsley to taste

Stew fish

30 minutos antes de iniciar o preparo, tempere as postas do pintado polvilhando sobre eles sal, pimenta do reino e cascas de limão. Reserve.
Em uma panela tipo caçarola, despeje o azeite extra virgem e o alho. Monte camadas intercaladas iniciando com a cebola, depois tomate, pimentão e as postas dos peixes. Tampe a panela e deixe cozinhar em fogo baixo por 15 minutos. Não mexa!
Em um refratário, misture o leite de coco com o azeite de dendê. Despeje sobre o peixe. Experimente o molho e, se preciso, corrija o sal e a pimenta-do-reino. Deixe cozinhar por mais 10 minutos, sem mexer. Está pronto!
Fica delicioso e bem saboroso, experimentem essa deliciosa receita!!

30 minutes before starting the preparation, season the pieces of the painted by sprinkling them with salt, black pepper and lemon zest. Reserve.
In a casserole-style pan, pour the extra virgin olive oil and garlic. Assemble layers interspersed starting with the onion, then tomato, pepper and the fish fillets. Cover the pan and let it cook on low heat for 15 minutes. Do not touch!
In a refractory, mix the coconut milk with the palm oil. Pour over the fish. Taste the sauce and, if necessary, adjust the salt and pepper. Let it cook for another 10 minutes, without stirring. Is ready!
It is delicious and very tasty, try this delicious recipe!!

Stew fish

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