Fish stew

Directions

• Remove the skin from the tomatoes (put them in the hot water and then in the cold one);
• Chop the tomatoes;
• In a frying pan or pan, add 1/4 cup (tea) of olive oil 50 ml;
• Add 1 sliced ​​red pepper 140 grams;
• Add 1 sliced ​​green pepper 140 grams;
• Add 1 yellow pepper, sliced ​​140 grams;
• Saute until wilted;
• Reserve half of the peppers;
• In the pan/frying pan, keep the other half of the peppers and add 2 onions cut into slices 250 grams;
• Add half of the chopped tomatoes;
• Add the fish in pieces;
• Add 1 tablespoon of grated garlic 2 or 3 cloves of garlic;
• Add salt to taste;
• Add black pepper to taste;
• Add juice of 1 lemon;
• Add the other half of the pepper;
• Add 1 sliced ​​onion;
• Add the rest of the chopped tomato;
• Adjust salt and pepper;
• Add 1 and 1/2 tablespoon of palm oil;
• In a bowl, add 400 ml of coconut milk or 2 small bottles;
• Add 1 tablespoon of starch (optional) or if you want you can use more to make the broth thicker;
• Mix and add on top;
• Add 2 tablespoons of chopped cilantro;
• Add 1/4 cup (tea) of chopped parsley;
• Add 1/4 cup (tea) of chopped chives;
• Cover and cook for at least 25 minutes;
• Your fish stew is ready!