📝 About This Recipe
Deep from the heart of the Amazon rainforest comes Mujica de Peixe, a comforting and velvety fish mash that defines the rustic elegance of Northern Brazilian cuisine. This traditional dish utilizes the 'pirão' technique, thickening a fragrant fish broth with toasted manioc flour to create a texture that is both hearty and silky. Infused with indigenous herbs like chicória do Pará and the subtle heat of pimenta-de-cheiro, it is a true celebration of river life and ancestral flavors.
🥗 Ingredients
The Fish and Marinade
- 800 grams Firm white fish fillets (Tambaqui, Pirarucu, or Cod) (cut into 2-inch cubes)
- 2 tablespoons Lime juice (freshly squeezed)
- 3 cloves Garlic (minced into a paste)
- 1 teaspoon Salt and Black Pepper (to taste)
The Aromatic Base
- 3 tablespoons Extra virgin olive oil
- 1 large Yellow onion (finely diced)
- 1/2 piece Red bell pepper (finely diced)
- 2 medium Tomatoes (seeded and diced)
- 3 pieces Pimenta-de-cheiro (Aromatic chili) (finely chopped, seeds removed for less heat)
- 1 tablespoon Colorau (Annatto powder) (for a vibrant orange hue)
The Liquid and Texture
- 1.2 liters Fish stock or water (hot)
- 1.5 cups Farinha de Mandioca (Toasted Manioc Flour) (fine or medium grain)
- 3 leaves Chicória do Pará (Culantro) (finely chopped)
- 1/2 cup Fresh Cilantro (chopped)
- 1/4 cup Green Onions (sliced)
👨🍳 Instructions
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1
Place the fish cubes in a bowl and season with lime juice, minced garlic, salt, and pepper. Let it marinate for at least 20 minutes to absorb the flavors.
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2
In a large, heavy-bottomed pot (preferably clay), heat the olive oil over medium heat.
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3
Sauté the onions and bell peppers until softened and translucent, about 5 minutes.
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4
Stir in the diced tomatoes, pimenta-de-cheiro, and colorau. Cook for another 4 minutes until the tomatoes begin to break down into a thick paste.
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5
Add the marinated fish cubes to the pot. Stir gently to coat the fish with the aromatics, cooking for 3 minutes until the fish starts to turn opaque.
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6
Pour in the hot fish stock or water. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10-12 minutes.
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7
Using a wooden spoon, gently break some of the fish pieces against the side of the pot. This creates the 'mash' texture characteristic of a true Mujica.
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8
Now for the critical step: while stirring the pot constantly with one hand, slowly rain in the manioc flour with the other hand in a thin, steady stream.
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9
Continue stirring vigorously to prevent lumps from forming. The mixture will begin to thicken into a porridge-like consistency.
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10
Add the chicória do Pará and half of the cilantro and green onions. Cook for another 5 minutes on very low heat to allow the flour to hydrate fully.
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11
Taste and adjust the salt. If the Mujica is too thick, add a splash more hot water; it should be creamy but still pourable.
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12
Turn off the heat and stir in the remaining fresh herbs. Serve immediately while steaming hot.
💡 Chef's Tips
Always use a firm-fleshed fish so it doesn't completely disintegrate; you want some chunks for texture. If you cannot find Chicória do Pará, substitute with Culantro or double the amount of Cilantro. Adding the flour too fast is the most common mistake; go slow and stir constantly to ensure a silky finish. For an authentic kick, serve with a side of 'Molho de Pimenta' (Amazonian chili oil or tucupi-based hot sauce). Use toasted manioc flour (farinha torrada) for a deeper, nuttier flavor profile.
🍽️ Serving Suggestions
Serve in deep ceramic bowls to retain the heat. Accompany with a side of fluffy white Brazilian rice. A side of sliced hard-boiled eggs is a traditional and delicious addition. Pair with a cold Brazilian lager or a refreshing Cupuaçu juice. Provide extra lime wedges on the table for guests to brighten the flavors at the end.