Recipes

Cone Cod "Vila Cha" style

Ingredients:

• 1kg of cod fillet Port 'desalted';
• 1 / 2 kg of potatoes;
50ml olive oil • Portuguese;
• 1 bunch chopped cilantro;
• 3 medium onions chopped;
• 1 head garlic, minced and crushed;
• 3 tomatoes into small pieces;
• 1 tablespoon of tomato paste (prepared the tomatoes themselves);
• 40g of mozzarella;
• 40g black olives Portuguese;
• salt to taste (be careful not to overdo it);
• Cone edible.

Preparation:

First 'desalt' cod, and then cook, then shred. Cook the potatoes with water in which the cod was cooked to make a purée. Cut onions into thin slices and saute in olive oil. Place the garlic, but without letting it brown, add the cod and already shredded. Mix well. Then add the mashed potatoes with all other spices to form a dough. Let stand for 30 minutes.
Then take the edible cones and place the dough inside, cover lightly with grated mozzarella. In the center of the cone ever assembled, place a black portuguese olive . Finally, bake it for browning and serve immediately. To make it more tasty, water it well in Portuguese olive oil.
This recipe is for 10 units.

Seafood soup

Ingredients:

• 1 1/2 Tomato
• 1 onion
• 2 cloves garlic
• Salt (1 tablespoon)
• ground black pepper (3 g)
• Olive oil (four tablespoons)
• Squid cooked (100 g)
• Octopus cooked (100 g)
• Shrimps, cooked (100 g)
• Namorado Fish fillet (50 g)

Preparation:
Preparing the stew: fresh tomatoes in sauce, onion, chopped into small pieces, minced garlic, salt, pepper, and olive oil. Allow to simmer for 10 minutes and then add 1 (one) liter of water boiled fish. Boil and reduce the heat and leave it for another 5 (five) minutes to heat. Add the squid, octopus and shrimp, all in small pieces and let cook for another 10 minutes - on low heat. At the end add the fish, has also cooked in small pieces (careful with the bones). Cover the pan and keep it firmly closed for 5 to 10 minutes.
Yield (number of servings): 10 (ten) broth, 200 ml
Tips: The color and creaminess of the soup are fundamental to success. If the color orange is not just add, very carefully, a little grated and annatto. A need is to ensure the validity of seafood. Serve with salsa and cilantro finely chopped and sprinkled on top of the broth, preferably with slices of bread.

Shrimp Bobo

Ingredients:

• 600g of peeled manioc
• 450g of cleaned shrimp
• 200ml coconut milk
• 100ml palm oil
• 1 small onion
• 1 small tomato
• Salt to taste
• cashew nuts chopped
• chopped parsley (leaves only)

Preparation:

Cook the manioc until soft, then beat in blender until it forms a cream. Sauté shrimp in tomato and onion, add the cream of manioc and, gradually, the coconut milk and palm oil. Stir constantly and boil. Sprinkle with chopped nuts and parsley. With white rice and yellow crumbs (crumbs with raw cassava and palm oil).

Preparation time:

average 25 to 30 minutes.
Serves two or three people.