Brazilian cuisine. Fish stew with pirão.

 Recipes

A brown pan with fish stew, a white bowl with rice, a white bowl with pirão. All the containers are on a wooden table. Fish stew with pirão and rice. Recipe from the Rota do Acarajé restaurant, a specialist in Bahian food in São Paulo (SP). Photo: Luiz Mendes and Luísa Saliba|Rota do Acarajé

By Paladar Editorial Team

Fish stew with pirão

With palm oil and coconut milk, it will be the most Bahian stew possible! See how to make the Rota do Acarajé recipe

Difficulty

Medium

Preparation time

Quick

Serves 3

The northeast is full of iconic dishes, one of which is the stew, which ranked 49th in the ranking of the best dishes in the world. We show you some versions of this recipe, such as the vegan one with plantain and the capixaba one, which does not use palm oil and coconut milk. Now, the recipe that deserves your attention is the fish moqueca with pirão. Directly from Rota do Acarajé, the restaurant that has been bringing the best of Bahian cuisine to São Paulo for 20 years.

Before you start preparing your moqueca, it is worth paying attention to some tips, such as understanding the importance of using a clay pot. By retaining the heat, the pot helps the broth reach the ideal quality. Without following the instructions to the letter, the result of the recipe may not be what you imagined.

In Bahian recipes, spices of indigenous and African origin also prevail. It is true that there are those who make moquecas without coriander, without palm oil, sometimes with annatto oil and others. However, if you want to experience the best of the Northeastern flavor, it is worth following the chefs' instructions.

Finally, preparing this moqueca will take 25 to 35 minutes of your time and will yield up to 3 servings. With this information in mind, you are now ready to try making a typical fish moqueca dish with pirão at home. See the step-by-step recipe for the perfect fish moqueca: Estadão Paladar Recipes Ingredients Fish of your choice (Ex: snook, whiting, dogfish…) 1 green pepper or other of your choice 1 red tomato 1 onion 100ml coconut milk Palm oil to taste Coriander to taste Salt to taste Preparation For the moqueca: 1. Line the pan – preferably a clay pot – with palm oil. 2. Place the fish fillets – When preparing the fish, wash the fillets well. Whether it is snook or whiting, the fish should be placed without seasoning. If it is dogfish, adding lemon can help to enhance the flavor. 3. Slice or chop the pepper, tomato and onion. 4.

Add the bell pepper, tomato, onion, salt and cilantro.

5.

Cover with water.

6.

Cook until the fish is cooked. Tip: Fillets of fish take longer to cook.

7.

Add the coconut milk.

8.

Finish with cilantro on top.

To make the pirão:

1.

Reserve some of the moqueca broth and return to the heat.

2.

Add the cassava flour little by little.

3.

Stir until the desired consistency is reached.

4.

Serve with rice and pirão