Traditional Brazilian Main Course to bring exquisite recipes to your fine dining table for special ocacsions.

INGREDIENTS

400 grams of whiting

160 grams of tomatoes peeled and seeded

40 grams of red pepper (cut into strips)

40 grams of yellow pepper (cut into strips)

40 grams of green pepper (cut into strips)

80 grams of onion (cut into strips)

150 milliliters of fish broth

150 milliliters of reduced coconut milk

5 grams of garlic

40 milliliters of palm oil

10 grams of cilantro

10 ml of canola oil

Salt and pepper to taste

PREPARATION

1. In the already hot clay pot, put the canola oil and saute garlic

2. then add the onion and peppers, and let them shrivel up a bit.

3. Place tomatoes and fish.

4. Then add the fish stock and the coconut milk and cook.

5. At the end, add palm oil and coriander.

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About Me

In 2012 I began my cooking journey in Brasil and studied at “Senac, Juiz de Fora”, in Minas Gerais, developing my basic culinary techniques.

Later I worked in a local restaurant, and rose to a role in management, helping to increase the clientele base. I then discovered a refined bistro called “Assunta” in Minas Gerais and cooked as a Chef de parti. In this place I became sure of what I wanted for my life. Learning an important chef’s culinary art at that time aroused my desire to live abroad; learn English and improve my culinary techniques.

Following this experience I traveled to Ireland in Europe and began working in an Irish restaurant as a Kitchen Porter and later working as a Chef de Parti.

Having met my girlfriend, I embarked on the third part of journey to Thailand in 2014 where I gained an Asian cooking experience and improved my International culinary techniques. In Bangkok I had the privilege of undertaking a course in one of the most prestigious international networks of French cuisine; “Le Cordon Bleu”.

Having completed the Advanced cooking level there I traveled to Italy and learnt more about Mediterranean cooking and then returned to Brasil, where I’m now based.

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