Ingredients with Measurements:
- 1 lb of fish (any white fish will do)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 cup of cassava flour
- 4 cups of water
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the fish to the pot and season with salt and pepper. Cook for about 5 minutes, or until the fish is cooked through.
3. Add the water to the pot and bring to a boil.
4. Slowly add the cassava flour to the pot, stirring constantly with a wooden spoon to avoid lumps.
5. Reduce the heat to low and continue stirring until the mixture thickens and becomes smooth.
6. Serve hot, garnished with fresh cilantro if desired.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 28g
Protein: 18g
Sodium: 300mg
Substitutions for ingredients:
- Instead of cassava flour, you can use cornmeal or wheat flour.
- Instead of fish, you can use shrimp, crab, or any other seafood.
Variations:
- Add diced tomatoes and bell peppers for a more colorful dish.
- Use coconut milk instead of water for a creamier texture.
- Add hot sauce or chili flakes for a spicy kick.
Tips and tricks:
- Stir constantly while adding the cassava flour to avoid lumps.
- If the mixture becomes too thick, add more water until you reach the desired consistency.
- You can use fish stock instead of water for a richer flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring constantly, until heated through.
Presentation ideas:
Serve in individual bowls and garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Serve with white rice and a side salad.
- Pair with a light white wine, such as Sauvignon Blanc.
Suggested side dishes:
- White rice
- Side salad
Troubleshooting advice:
- If the mixture becomes too thick, add more water until you reach the desired consistency.
- If the mixture becomes too thin, add more cassava flour.
Food safety advice:
- Make sure the fish is cooked through before adding the water to the pot.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
Pirão de Peixe is a traditional Brazilian dish that originated in the state of Bahia. It is typically made with fish, cassava flour, and water, and is often served with rice and a side salad.
Flavor profiles:
Savory, slightly salty, with a hint of fish flavor.
Serving suggestions:
Serve hot in individual bowls, garnished with fresh cilantro.
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Region: Brazilian