Traditional Brazilian Pirão de Peixe Recipe

Ingredients

1 kg of fresh fish (choose firm-fleshed varieties like snapper or seabass)
Salt to taste
2 tablespoons of olive oil
2 onions, chopped
3 cloves of garlic, minced
2 ripe tomatoes, chopped
1 bell pepper, chopped
1 bunch of coriander, chopped
1 bunch of spring onions, chopped
2 tablespoons of annatto (or turmeric)
1 cup of cassava flour
2 liters of water

Steps and instructions

Clean the fish and season with salt. Leave it to rest for about 15 minutes.
In a large pot, heat the olive oil over medium heat. Add in the chopped onions and minced garlic, stirring until they become fragrant.
Add the chopped tomatoes, bell pepper, coriander and spring onions into the pot. Stir until all the ingredients are well combined.
Add the annatto (or turmeric) to the pot and continue stirring, allowing the spices to blend with the other ingredients.
Add the fish to the pot and cover with the water. Cook over medium heat until the fish is well cooked.
Remove the fish from the pot and set it aside to cool. Once cooled, remove the bones and flake the fish. Return the fish flakes back to the pot.
Gradually add the cassava flour to the pot, stirring continuously to prevent lumps from forming. The mixture should start to thicken into a porridge-like consistency. If it becomes too thick, add a little more water.
Continue cooking the mixture over low heat for another 10 minutes, stirring occasionally.
Adjust the salt if necessary. Serve the Pirão de Peixe hot, garnishing with more coriander if desired.

Tools for making

Cutting board - Used for chopping and preparing ingredients.
Knife - Essential for cutting the onions, garlic, tomatoes, and fish.
Large pot - Used for cooking the Pirão de Peixe.
Wooden spoon - Ideal for stirring and combining the ingredients in the pot.
Measuring cups - Used to measure the cassava flour and water accurately.

Recipe variations

Use different types of fish, such as cod, salmon, or tuna, for a unique flavor profile.
Instead of cassava flour, try using cornmeal or bread crumbs as a thickening agent.
Add spices like paprika, cayenne pepper, or curry powder to enhance the flavor of the dish.
For a vegetarian or vegan option, substitute the fish with tofu or tempeh.
Add coconut milk to the recipe for a creamy twist.
Add vegetables like carrots, peas, or spinach to make it more nutritious.
Experiment with different herbs and seasonings like parsley, thyme, or bay leaves.
Add a splash of lime or lemon juice for a tangy kick.
For a gluten-free option, use gluten-free flour or cornstarch instead of cassava flour.
Try grilling or baking the fish separately before adding it to the pot for a different texture and flavor.

Recipe overview

Embark on a culinary journey to Brazil with this delightful Pirão de Peixe recipe. This flavorful fish stew is a beloved dish in coastal regions of Brazil, and is known for its comforting, porridge-like consistency. Prepared with fresh fish, aromatic vegetables, and unique spices, each spoonful offers a burst of tantalizing flavors. The dish is thickened with cassava flour, a staple ingredient in Brazilian cuisine, and garnished with vibrant coriander. This hearty and satisfying dish is typically served hot and makes for a perfect dinner on a chilly evening. Get ready to impress your family and friends with this exotic and delicious taste of Brazil.

Common questions

Can I use a different type of fish for Pirão de Peixe? Yes, you can use any firm-fleshed fish such as snapper, seabass, or any other white fish of your preference.
Can I use a substitute for annatto? Yes, if you don't have annatto, you can use turmeric as a substitute for the yellow color and mild flavor.
Can I use a different type of flour instead of cassava flour? Traditionally, cassava flour is used for Pirão de Peixe to achieve its unique texture. However, you can try using cornmeal or cornstarch as a substitute, although it will slightly alter the taste and consistency.
How long does it take to cook the fish? The cooking time for the fish will depend on its thickness. It usually takes around 15-20 minutes for the fish to cook through.
Can I make Pirão de Peixe in advance? Yes, you can make Pirão de Peixe in advance. However, note that the texture may become thicker as it cools and you may need to reheat it with some additional water to adjust the consistency before serving.

Serving dishes and utensils

Large pot - Needed for cooking the fish and preparing the pirão.
Stirring spoon - Essential for stirring the ingredients while cooking.
Knife - To clean and chop the fish, onions, garlic, tomatoes, bell pepper, and herbs.
Cutting board - For safely chopping and preparing the ingredients.
Measuring cup - To measure the water and cassava flour accurately.
Serving bowls - For serving the Pirão de Peixe to your guests.
Garnish (optional) - Extra coriander for garnishing the dish, if desired.

Origin stories

Pirão de Peixe is a traditional dish from the Brazilian coastal region, born out of the resourcefulness of the local fishermen and their families. In an effort to make the most out of their catch, they created this hearty dish using fish, a staple of their diet, and cassava flour, a byproduct of manioc, a root vegetable that is prevalent in Brazilian cuisine. The dish is a testament to the Brazilian knack for creating flavorful, filling meals out of simple, readily available ingredients. Over time, Pirão de Peixe has become a beloved comfort food, savored by locals and tourists alike, and serving as a tasty reminder of the rich culinary heritage of the Brazilian coast.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.