Preparation

Season the fish with salt after it is arranged and cut into slices. It takes about 30 minutes to taste.
Fry the fish. Reserve.
Take a pan with the chopped onion, the oil and the tomato without skins or seeds to sauté.
The cassava is peeled and cut to the sticks, which are put in the stew after washing.
Season with salt and chilli.
Sufficient coconut milk is added to cover.
Bring to a boil, add the fried fish slices and boil until the cassava is cooked.

Ingredients

  • coconut milk q.s.
  • 1 onion
  • 3 tomatoes
  • 0.5 dl of olive oil
  • salt q.s.
  • piripiri q.s.
  • 600 grs of cassava
  • 700 grs of sliced ​​grouper