Put the fish in baking dish and season with lime juice, cilantro, the bay leaf plucked from the stems and parsley and put to cool with the lid closed. Drill the coconut, pour the cow’s milk into a glass. Then crack the nut, remove the flesh from the shell with a sharp kitchen knife and make 20 g of it into a puree in a hand mixer or grate it finely if necessary. Mix the grated coconut with the cow’s milk. Clean and rinse the peppers, cut them into small pieces and bring them to the boil in a saucepan together with the tomatoes. Cover and cook at a moderate temperature for 15-20 minutes, then blend in a hand mixer until pureed. Peel and squeeze the garlic and add. Add the grated coconut. Heat the olive oil in a frying pan. Season the fish lightly with salt and brown it briefly. Pour the prepared sauce over it and let it simmer for 5-7 minutes with the lid closed. Add the shrimps. Serve the fish in the sauce garnished with a little parsley.
Serve with pirao and xuxu greens cooked in salted water and tossed in butter (substitute kohlrabi).
Tip: Black or green olives? Find out which you like better and use them!
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