Traditional Brazilian Pirão

Ingredients

• 500g (1.1 lb) white fish fillets 500g (1.1 lb) white fish fillets
• 1 liter (4 cups) fish stock 1 liter (4 cups) fish stock
• 1 cup cassava flour 1 cup cassava flour
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tomato, diced 1 tomato, diced
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 8g (2g saturated)
• Carbohydrates: 20g (2g sugars)
• Protein: 25g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
2. 2.
   Add the fish fillets to the pot and cook for 5 minutes, or until they are cooked through and easily flake apart.
3. 3.
   Remove the fish fillets from the pot and set aside. In the same pot, add the fish stock and bring to a simmer.
4. 4.
   Gradually whisk in the cassava flour, stirring constantly to avoid lumps. Cook for 10 minutes, or until the mixture thickens to a creamy consistency.
5. 5.
   Return the cooked fish fillets to the pot and break them into smaller pieces using a spoon.
6. 6.
   Add the diced tomato, cilantro, parsley, paprika, salt, and pepper. Stir well to combine.
7. 7.
   Simmer the Pirão for an additional 5 minutes to allow the flavors to meld together.
8. 8.
   Remove from heat and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Cassava flour — Make sure to gradually whisk it into the fish stock to avoid lumps and achieve a smooth consistency.
• Fish fillets — Use a firm white fish, such as cod or haddock, for the best results. Remove any skin or bones before cooking.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the Pirão.
• Adjust the thickness of the Pirão by adding more or less cassava flour according to your preference.
• Serve the Pirão with a squeeze of fresh lime juice for a burst of citrus flavor.
• Experiment with different types of fish to vary the taste and texture of the dish.
• Leftover Pirão can be refrigerated and reheated the next day. Add a splash of fish stock or water while reheating to maintain the desired consistency.

Serving advice

Serve the Pirão hot in individual bowls, garnished with a sprinkle of fresh cilantro or parsley. Accompany it with grilled fish or seafood, such as shrimp or scallops, for a complete Brazilian dining experience.

Presentation advice

Present the Pirão in a rustic clay bowl or a colorful ceramic dish to showcase its vibrant colors. Serve it alongside a platter of grilled fish or seafood, garnished with fresh herbs and lemon wedges, for an enticing visual display.