Preparation

Season the fish and seafood with the juice, the green smell, the garlic, the olive oil, salt and pepper sauce.
In a large clay pot, mix layers of fish and seafood with the vegetables and sprinkle with salt.
Drizzle everything with coconut milk and palm oil.
Cover and cook over medium heat for 10 minutes after the boil starts.
Turn off and let stand for 10 minutes.
Sprinkle with cilantro and serve

Ingredients

  • 1kg of white fish in fillet or slices
  • 300g squid in rings
  • 500g of clean medium shrimp
  • 300 g of cooked and chopped octopus
  • 1 lemon juice
  • 2 crushed garlic cloves
  • 4 tablespoons of olive oil
  • Salt to taste
  • Red pepper sauce to taste
  • 1 sliced ​​green pepper
  • 1 sliced ​​yellow pepper
  • 1 sliced ​​red pepper
  • 3 sliced ​​tomatoes
  • 3 sliced ​​onions
  • 1 bottle of coconut milk (200 ml)
  • 2 tablespoons of palm oil
  • 5 tablespoons chopped coriander
  • 3 tablespoons of chopped green scent