Recipes
Tope shark stew
- Tope shark
- Thai white rice
- Salt to taste
- Pepper to taste
- Onion to taste
- Garlic to taste
- Olive oil
- 1 tablespoon of palm oil
- 1 cup of white wine
- Yellow pepper
- Chilli
- 1 ripe tomato
- 1 glass of coconut milk
- 1 handful of coriander
Start by cooking the onion and garlic with a drizzle of olive oil and one tablespoon of palm oil until they’re slighthly browned. Cool with a cup of white wine and let it cook. Then, add the yellow pepper and chilli, let them cook for 3 minutes and keep stirring it during that time.
Add a ripe tomato, one cup of coconut milk and a handful of chopped coriander, blend everything with the hand blender, always on low heat and then add the fish, rectify the salt and pepper and let it slowly cook for about 10 minutes. Finally, serve with thai white rice and decorate to your taste.
Start by cooking the onion and garlic with a drizzle of olive oil and one tablespoon of palm oil until they’re slighthly browned. Cool with a cup of white wine and let it cook. Then, add the yellow pepper and chilli, let them cook for 3 minutes and keep stirring it during that time.
Add a ripe tomato, one cup of coconut milk and a handful of chopped coriander, blend everything with the hand blender, always on low heat and then add the fish, rectify the salt and pepper and let it slowly cook for about 10 minutes. Finally, serve with thai white rice and decorate to your taste.