Recipe by chef Thiago Ribeiro
Ingredients:
Massa
• 1/2 kg of boneless and skinless desalted codfish
• 350 g of traditional coconut milk
• 50 ml of melted coconut butter
• 2 large onions
• 1 red pepper in strips
• 1 clove of garlic
Preparation mode:
Heat a frying pan with the coconut butter and sauté the crushed garlic and 1 onion cut into small cubes until golden. On a platter, spread the other onion cut into slices lining the bottom.
Place the cod loin to lightly fry on all sides and reserve the loins. Remove from the skillet and accommodate over the layer of onions.
In the skillet add the traditional coconut milk and mix until it starts to boil, adjust the salt if necessary. Pour that cream over the cod.
Accommodate some pepper slices.
Take it to the oven to gratin for about 20 minutes, in medium oven. Remove from the oven and complement with black olives.
