Makes: Serves 6
Preparation Time: 1 hour and 20 minutes
Level: Easy
INGREDIENTS
- 1.2 KG OF GOLIATH CATFISH, CUT INTO STEAKS
- JUICE OF 1 LIME
- 2 TABLESPOONS OF OLIVE OIL
- 1 ONION, DICED
- 2 GARLIC CLOVES, MINCED
- 3 PEELED AND DESEEDED TOMATOES, CHOPPED
- ½ PEELED RED BELL PEPPER, DICED
- ½ PEELED GREEN BELL PEPPER, DICED
- 2 DE-CHEIRO PEPPERS, CHOPPED
- 2 LITRES OF TUCUPI
- ¼ OF A BUNCH OF PARA CRESS, STEMS REMOVED
- ¼ OF A BUNCH OF CLOVE BASIL, CHOPPED
- ½ BUNCH OF PARSLEY AND SCALLIONS, CHOPPED
- 3 HARD-BOILED EGGS
- SALT TO TASTE
PREPARATION
Season the fish with salt and lime juice; set aside for 10 to 15 minutes. Heat up the olive oil and braise the onion, garlic, tomatoes, and bell peppers. Add the de-cheiro pepper and tucupi. Once it boils, put in the para cress and cook for a bit. Add the fish and, when it is cooked through, put in the clove basil, the scallions and parsley, and the eggs. Adjust seasoning and serve.
