Ingredients with Measurements:
- 1 pound Piracuí fish
- 2 ripe plantains
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tomatoes, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups water
- 1/2 cup chopped cilantro
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Peel and slice the plantains into rounds.
2. Heat the olive oil in a large pot over medium heat.
3. Add the onion and garlic and sauté for 2-3 minutes until softened.
4. Add the tomatoes, red and green bell peppers, cumin, paprika, salt, and black pepper. Stir to combine.
5. Add the Piracuí fish and water to the pot. Bring to a boil.
6. Reduce the heat to low and simmer for 10 minutes.
7. Add the sliced plantains to the pot and continue to simmer for an additional 10-15 minutes until the plantains are tender and the fish is cooked through.
8. Stir in the chopped cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
5. Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 240
Fat: 8g
Carbohydrates: 28g
Protein: 15g
Fiber: 4g
Substitutions for ingredients:
- Any firm white fish can be used in place of Piracuí fish.
- Red or yellow onions can be used in place of white onions.
- Red or yellow bell peppers can be used in place of green bell peppers.
Variations:
- Add a can of coconut milk for a creamier stew.
- Add a diced jalapeño pepper for extra heat.
- Use sweet potatoes instead of plantains for a different flavor.
Tips and tricks:
- Be sure to slice the plantains evenly so they cook evenly.
- Use a wooden spoon to stir the stew to prevent the fish from breaking apart.
- Adjust the seasoning to taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
Serve the stew in individual bowls and garnish with chopped cilantro.
Garnishes:
Chopped cilantro, sliced avocado, and lime wedges.
Pairings:
Serve the stew with rice or crusty bread.
Suggested side dishes:
A side salad or roasted vegetables.
Troubleshooting advice:
If the stew is too thick, add more water to thin it out. If it is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Be sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Piracuí is a traditional Brazilian ingredient made from dried and ground fish. It has been used for centuries in the Amazon region as a source of protein.
Flavor profiles:
This stew has a savory and slightly spicy flavor with a hint of sweetness from the plantains.
Serving suggestions:
Serve the stew with a cold beer or a glass of white wine.
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Region: Brazilian