INGREDIENTS
• 600 grams of Salmón de Chile fillet
• 200 grams of small shrimp tails, peeled and deveined
• 200 grams of cashew nuts
• 1 tsp of grated ginger
• 240 cc of coconut milk
• 1 finely chopped onion
• ½ cup of dendé oil
• Salt and pepper to taste
• 1 French bread without crust
• 1 cup of chopped fresh coriander
PREPARATION
1. Cut the bread into slices and soak them in the coconut milk, until they soften.
2. Flake the salmon fillet or chop very thinly.
3. In a food processor, finely grind the onion and chestnuts; add salt and pepper, ginger, and the milk-soaked bread slices (with all the liquid).
4. Put the mixture in a large pot, combine the chopped salmon and shrimp and simmer for 10 minutes, adding coconut milk if necessary, until it has a smooth purée consistency. Then add the dendé oil and 2 tablespoons of chopped fresh coriander.
5. Boil for 3 to 5 more minutes and serve in individual bowls, sprinkled with more chopped fresh coriander
