(fish and shrimps stew)

Recipe serves 6


  •  2kg white fish steak (cute high)
  • ½ kg raw shrimp, peeled
  • 6 cloves garlic, finely chopped
  • 2 onions, sliced
  • 6 tomatoes, sliced
  • 4 bell pepper (yellow and red), sliced
  • 250ml coconut milk
  • 120ml dendê (palm oil)
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Chopped fresh cilantro


    Place the fish and the shrimps in a baking dish, season with salt and pepper and squeeze over 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. Take it out of the pan. In the same pan start layering up: onion, tomatoes and bell pepper. Than do another layer with fish and shrimps. Finish with another layer of onions, tomatoes and bell peppers. Pour in the coconut cream and the palm oil and some of the chopped cilantro. Pop the lid and cook over a medium heat for 20 min, until the veggies and soft. Check the mixture and don’t be tempted to stir it. Once veggies are soft and fish is cooked, scatter over some more cilantro.

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

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