Tilapia Escondidinho (Brazilian Cassava Pie)

Ingredients

• 600 g tilapia fillet 77foods, thawed and cubed
• 1 kg peeled cassava
• 1 cup of milk
• 3 tablespoons of butter
• 1 chopped onion
• 3 cloves of chopped garlic
• 2 chopped tomatoes
• 1/2 cup coconut milk
• 150 g of grated curd cheese (or parmesan)
• Cinnamon and chives
• Olive oil, salt and pepper

Instructions

1. 1

   Cook the cassava until it's soft. Drain and knead with milk and butter until it turns into a smooth mashed potatoes. Adjust the salt.

2. 2

   Sauce onions and garlic in olive oil. Add the tomatoes and cook until it breaks.

3. 3

   Add the tilapia in cubes, season with salt and pepper. Add the coconut milk and cook 5 minutes until the fish melts into chips.

4. 4

   In a refractory, spread half the puree, cover with tilapia, finish with the remaining puree. Sprinkle the cheese on top.

5. 5

   Put it in the oven at 200°C for 20 minutes until gratin. Spitter coriander and chive before serving.