Preparation

add the shrimp and fish and soak in lemon with oregano for 15 minutes.

melt the butter, add the onion, garlic, shrimp hull, ginger and let cook in low fire for 8 minutes.

add fish stock, tomato, cover and cook over low heat for 25 minutes. remove from heat, sift and return to fire.

add the coconut milk, shrimp, dogfish and set the seasoning. cook for 10 minutes. add the cream, the egg yolks, mix well until it thickens.

sprinkle the coriander and serve very hot.

Ingredients

  • 1kg medium shrimp with shell and clean
  • 1kg of dogfish cut into cubes
  • 3 tablespoons lemon juice
  • 1 teaspoon of oregano
  • 2 tablespoons butter
  • 1 large grated onion
  • 3 cloves of crushed garlic
  • 1 dessert spoon of grated ginger
  • 1 1/2 liter of fish stock
  • 500g ripe skinless tomato and chopped seed
  • 300ml of coconut milk
  • 1 can of cream without serum
  • 3 beaten egg yolks
  • 1 tablespoon chopped coriander
  • salt
  • Black pepper