• 2 kg firm white fish fillet, cut high as steaks
• ½ kg raw shrimp, peeled
• 6 cloves garlic, finely chopped
• 2 onions, sliced
• 6 tomatoes, sliced
• 2 green bell pepper, sliced
• 2 red bell pepper, sliced
• 250 ml coconut milk
• 120 ml palm oil (dendê)
• Juice of two lemons
• Salt and pepper to taste
• Ground pepper, to taste
• Chopped fresh cilantro


Place the fish and the shrimps in a baking dish, season with salt, pepper and squeeze over the lemon juice. Pop it in the fridge and marinate for about 10 minutes.

Heat the olive oil in a large pan and sauté the garlic and the fish fillets. Take it out of the pan. In the pan layer up the onion, tomatoes and peppers. Than do another layer with the fish and the shrimps. Finish with another layer of onion, tomatoes and peppers. Pour oil and the marinade evenly over mixture in pan and sprinkle on the coriander. Pour in the coconut cream and the palm oil. Pop the lid on and cook over a medium heat for 20 minutes, until the veg is softened. Check the mixture and don't be tempted to stir it. Once veg are soft and the fish is cooked, scatter over a little extra coriander.

Serve with rice (and farofa) on the side. Enjoy!