Stuffed sea bass with shrimp fargfa wrapped in kale with plantain puree

Name: Stuffed sea bass with shrimp fargfa wrapped in kale with plantain puree
Prep time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: Brazilian
Ingredients: 1 coffee spoon ginger; 120 ml coconut milk; 200 ml milk; 4 overripe plantains; 120 ml heavy cream; 4 tablespoons honey; 300 g prawns, peeled; 100 ml tomato sauce; parsley to taste; 300 g cassava flour; aluminum foil; 100 ml olive oil; 10 g garlic, smashed; 200 g onions; juice of 1 lemon; salt and pepper to taste; salt and pepper to taste; 4 kale leaves, pre-cooked, to assemble; 600 g sea bass fillets

Preparation info

Servings:
4
portions

Difficulty
Easy
Ready in
1 hr 30

Appears in

Brazil Rhythms and Recipes

By Morena Leite

Published 2006

About

Ingredients

600 g sea bass fillets
juice of 1 lemon
salt and pepper to taste

Americas
Brazil
Fish course
Pescatarian

Method

Preparation

Season fillets with salt, lemon and pepper, and set aside.

Shrimp farofa

Heat olive oil in a skillet, and fry garlic and onion; add shrimp and cook for a few minutes. Add tomato sauce, parsley and cassava flour little by little. Season with salt and pepper.

Ingredients

Method

Preparation

Shrimp farofa

Plantain purée