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1 pound clean fresh shrimp 2 pounds grouper or sea bass (cut into strips) ¼ cup olive oil 1 fresh tomato, chopped 1 onion, minced 1 malagueta pepper, chopped 1 coconut, grated, milk reserved ½ cup grounded roasted peanuts ¼ pound dried ground shrimp Rice flour 3 or 4 tablespoons dendê oil Salt and pepper
Sauté fish and shrimp in oil and then add the tomato, onion, and malagueta pepper. Do this in a large saucepan equipped with a tight-fitting cover. When delicately brown, cover but do not add water. Cook gently until done, then remove most of the fish and shrimp and set aside. Also reserve the fish liquor and any pieces of shrimp or fish left inside it. Extract the thick milk from the coconut and reserve. To the grated coconut residue, add 2½ cups water, peanuts, and dried ground shrimp. Bring to a boil and simmer 15 minutes. Then add the fish liquor and press through a sieve. Season. Return to stove and thicken with rice flour. This should be done by mixing some of the flour with a small amount of the liquid and gradually adding the boiling sauce. (You may also add the flour to cold water and then add to the hot mixture.) Cook slowly until the mixture has the consistency of a heavy white sauce. Remove from heat and add the reserved fish and shrimp, the dendê oil, and thick coconut milk. Check seasoning. Serve in a soup plate accompanied by Pirão of Rice with Coconut Milk.
