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.