Preparation

Season the fish with salt, pepper and lemon
Separately season the prawns with salt, pepper and lemon
Marine both for 30 minutes
In a clay pot if you have it, heat the oil, add the onion and brown it until transparent. Add the peppers and sauté for two minutes. Add tomatoes, coconut milk, palm oil, bay leaves, chopped green smells
Season with the peppers and a little more salt
As soon as it boils add the fish and cook for 5 minutes
Add the prawns and boil for 6 minutes
Hang up and leave on hold for fifteen minutes.
Serve with white rice.

Ingredients

  • 1 and a half kg of fish (grouper, whiting, red)
  • 700 grams of medium white prawns, clean and without shells
  • 1 large chopped onion
  • 4 tablespoons of olive oil
  • 2 tablespoons palm oil
  • 400 ml of coconut milk
  • 1 can of peeled, ground and sifted tomatoes
  • Pepper sauce to taste
  • 1 green pepper and 1 red pepper cut into slices
  • Two hundred grams of sliced ​​pickled mushrooms
  • Coriander and chopped green onions
  • Juice of a lemon
  • 1 bay leaf
  • Freshly ground black pepper
  • Salt to taste