Preparation
Chop the onions and the garlic that goes to the heat in a saucepan with a spoon of oil; let it sauté slowly until golden. Pour the peeled and seedless tomatoes and the chopped parsley. Sauté until thick, stirring constantly.
Then a little fish water is poured and the cassava is broken apart, in a small portion of cold fish water. Stir constantly to avoid lumps until cooked. Remove from heat, season with 1 tablespoon of butter. It must be consistent.
Accompanies fried fish or fish fillets.
Then a little fish water is poured and the cassava is broken apart, in a small portion of cold fish water. Stir constantly to avoid lumps until cooked. Remove from heat, season with 1 tablespoon of butter. It must be consistent.
Accompanies fried fish or fish fillets.
Ingredients
- 6 tablespoons of cassava flour
- 2 onions
- 3 tomatoes
- 1 garlic
- parsley
- enough cooked fish
- salt
- olive oil
- butter
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