Ingredients with Measurements:
- 1 cup of cornmeal
- 2 cups of water
- 1 teaspoon of salt
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of olive oil
- 1 pound of white fish fillets, cut into bite-sized pieces
- 1 can of diced tomatoes
- 1 bell pepper, chopped
- 1 tablespoon of paprika
- 1 teaspoon of cumin
- 1 teaspoon of oregano
- 1 bay leaf
- 2 cups of fish or vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large bowl, mix the cornmeal, water, and salt until well combined. Let it rest for 10 minutes.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add the fish fillets to the pot and cook for 3-4 minutes until lightly browned.
4. Add the diced tomatoes, chopped bell pepper, paprika, cumin, oregano, and bay leaf to the pot. Stir well to combine.
5. Pour in the fish or vegetable broth and bring the mixture to a boil.
6. Reduce the heat to low and let the stew simmer for 15-20 minutes until the vegetables are tender and the fish is cooked through.
7. While the stew is simmering, shape the cornmeal mixture into small balls, about the size of a golf ball.
8. Add the cornmeal balls to the pot and let them cook for 10-15 minutes until they are cooked through and tender.
9. Season the stew with salt and pepper to taste.
10. Serve the acaçá and fish stew hot, garnished with fresh cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 20g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Cornmeal can be substituted with polenta or grits.
- White fish fillets can be substituted with any firm white fish such as cod, haddock, or halibut.
- Fish or vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add shrimp or mussels to the stew for a seafood medley.
- Use different vegetables such as zucchini or carrots.
- Add a can of coconut milk for a creamy texture.
Tips and tricks:
- Make sure to let the cornmeal mixture rest before shaping it into balls.
- Use a wooden spoon to stir the stew to prevent the fish from breaking apart.
- Adjust the seasoning to your taste.
Storage instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls and garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Serve the stew with crusty bread or rice.
- Pair with a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the stew is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the fish and cornmeal balls thoroughly.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Acaçá is a traditional Brazilian dish made from cornmeal and water. It is often served as a side dish or used as a base for stews and soups.
Flavor profiles:
The acaçá and fish stew has a rich and savory flavor with a hint of sweetness from the bell pepper. The cornmeal balls add a unique texture to the dish.
Serving suggestions:
Serve the acaçá and fish stew as a main course for a hearty and satisfying meal.
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Region: Brazilian