For this recipe you will need:
* olive oil - 2 tbsp
* onion - 1 pc.
* sweet red pepper - 1 pc.
* green bell pepper - 1 pc.
* yellow bell pepper - 1 pc.
* Tomato - 2 pcs.
* salt - 1 tsp
* black pepper - 1 / 2 tsp
* Chile - 1.5 pc.
* Fish broth - 3 cups
* canned coconut milk - 1 tin
* green onion - 6 shoots
* scallop - 450g
* Monkfish fillet - 450g
* shrimp meat - 450g
* juice of one lime
* Lime - 2 pcs.
* Coriander - 1 / 3 cup
Serving:
* fried bananas and rice
* Brazilian palm oil - 2 tbsp
* savory coconut - 1.3 cups.
Heat the olive oil in a saucepan with a thick bottom and passaged onions and peppers for 5 minutes. Then add tomatoes, salt, pepper and chilli and simmer for 2 minutes. Then add the fish stock and coconut milk, bring to a boil and simmer for 10 minutes. In the next step to add green onion, fish and scallops, cover and cook for 5-7 minutes. During cooking the soup should be several times to mix. At least add the lime juice, palm oil and coriander and cook 5 additional minutes. Serve hot, sprinkle coconut and decorated with slices of lime. Serve with rice and fried bananas.
Supplement: Dende oil - Brazilian palm oil is different from the African counterpart (it is easier to approximately two times). If you take the cooking of African oil, it should take half the amount specified in the recipe, the second half should be replaced by conventional oil.
Live interet jornal pages 57
Live interet jornal pages 58
Live interet jornal pages 59
Live interet jornal pages 60
Live interet jornal pages 61
Live interet jornal pages 62
Live interet jornal pages 63
Live interet jornal pages 64
Live interet jornal pages 65
Live interet jornal pages 66
Live interet jornal pages 67
Live interet jornal pages 68
Live interet jornal pages 69
Live interet jornal pages 70
Live interet jornal pages 71
