Ingredients
ServingsOriginal: Serves 5
- White fish, firm fillet, in large pieces1 kg
- Prawns300 g
- Coconut milk400 ml
- Dendê palm oil60 ml
- Onions2
- Tomatoes4
- Bell peppers, mixed colours2
- Garlic6 cloves
- Limes3
- Coriander50 g
- Spring onions4
- Rice, to serve400 g
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Rub the fish with salt, pepper, crushed garlic and lime juice and leave it twenty minutes.
Slice the onion, tomatoes and peppers into rings of the same thickness.
Line the bottom of the clay pot with half the onion, tomato and pepper rings.
Lay the fish in a single layer, the prawns and remaining vegetables over it, and season.
Pour the coconut milk and dendê oil down the side, without dousing the fish from above.
Cover and cook twenty minutes over medium heat, rocking the pot but never stirring.
Scatter with coriander and spring onion and serve straight from the pot, with rice and farofa.
