Ingredients:
- 4 white hake or other fish of your choice
- 1 onion cut into small cubes
- 2 tomatoes cut into cubes and seeded
- ¼ cup diced yellow pepper
- ¼ cup diced red pepper
- 400g clean cassava, cut into large cubes
- 2 ears of green corn, cut into slices
- 350ml coconut milk
- 3 cups of water
- 3 tablespoons açaí oil
- Chives to taste
- Coriander to taste
- Salt to taste
Method of Preparation:
- In a pan, place the onion, tomatoes and peppers, sauté until they start to turn golden. Add salt and coconut milk. Let it cook over low heat for 15 minutes with the pan covered. If necessary, add water little by little. Once cooked, take this broth to the blender and blend until smooth.
- Return the beaten broth to the pan. Add the water and put the cassava and corn to cook. When they are cooked, add the chives, coriander and adjust the salt. Remove approximately 80% of the liquid and solid pieces and set aside.
- In the remaining broth in the pan, add the fish and let it cook.
- On a plate, place the cooked fish and the reserved broth on top. It's great accompanied by rice.
