Ingredients
For fish stock
- 2 lbs fish heads and trimmings
- 8 cups water
- 3 stalks celery, sliced
- 2 medium carrots, sliced
- 1 medium onion, halved and sliced
- 5 garlic cloves, peeled and smashed
- 2 tablespoons ground shrimp
For bobo
- 2 lbs fresh yucca
- 2 tablespoons coarse kosher salt (or 1 Tbsp fine salt)
- 2 yellow-black plantains
- 3 tablespoons palm oil (Azeite de Dendê)
- large shrimp, peeled and deveined
- 1 teaspoon olive oil
- 3 lbs tomatoes (3 medium), cored, seeded, and finely chopped
- 4 garlic cloves, finely chopped
- 1 cup chopped fresh cilantro
- 1 cup chopped scallions (white and green parts; 1 bunch)
- 2 cups fish stock
- 1 cup coconut milk
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