📝 About This Recipe
Pirão de Peixe is a quintessential Brazilian comfort dish, born from the indigenous traditions of the coast and perfected in the kitchens of Bahia and Espírito Santo. This velvety, savory porridge is crafted by slowly whisking toasted cassava flour into a rich, aromatic fish broth infused with tomatoes, peppers, and fresh cilantro. It is a celebration of the sea that transforms simple ingredients into a luxurious, umami-packed accompaniment to any seafood feast.
🥗 Ingredients
The Aromatic Base
- 3 tablespoons Extra virgin olive oil (or use Dendê oil for a Bahian touch)
- 1 Yellow onion (finely diced)
- 4 pieces Garlic cloves (minced)
- 1/2 Red bell pepper (finely diced)
- 3 pieces Roma tomatoes (very ripe, seeded and diced)
The Fish and Broth
- 500 grams Fish head and bones (from a white fish like Snapper or Sea Bass, cleaned)
- 300 grams White fish fillets (cut into small chunks)
- 1.5 liters Water (hot)
- 1 piece Lime juice (freshly squeezed)
- 1 teaspoon Salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly ground)
- 1 teaspoon Annatto powder (Urucum) (for a vibrant orange color)
The Thickener and Finish
- 1.5 to 2 cups Toasted Cassava Flour (Farinha de Mandioca Torrada) (added gradually to reach desired consistency)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1/4 cup Green Onions (sliced into thin rounds)
- 1 pinch Malagueta pepper or Chili flakes (optional for heat)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot or a traditional clay pot (panela de barro), heat the olive oil over medium heat.
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2
Sauté the diced onions and bell peppers for 5-6 minutes until softened and translucent.
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3
Add the minced garlic and annatto powder, stirring constantly for 1 minute until the oil turns a beautiful reddish-orange and the garlic is fragrant.
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4
Incorporate the diced tomatoes and cook for another 5 minutes, mashing them slightly with a wooden spoon to create a thick base.
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5
Add the fish head, bones, and fish chunks to the pot. Season with salt, black pepper, and lime juice.
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6
Pour in the hot water, bring to a gentle boil, then reduce heat to low. Simmer partially covered for 20-25 minutes to extract maximum flavor from the fish.
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7
Carefully remove the fish head and bones from the broth using a slotted spoon and discard them. For a smoother pirão, you can strain the entire broth, but keeping the small bits of fish meat adds wonderful texture.
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8
Taste the broth and adjust the salt and acidity if necessary. The broth should be highly flavorful as the cassava flour will mellow it out.
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9
This is the crucial step: Reduce the heat to the lowest setting. While whisking the broth constantly with one hand, use the other to slowly rain the cassava flour into the pot in a thin, steady stream.
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10
Continue whisking vigorously to prevent lumps from forming. The mixture will begin to thicken into a porridge-like consistency.
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11
Cook for an additional 5-8 minutes, stirring frequently, until the flour is fully hydrated and the pirão is glossy and smooth. If it becomes too thick, add a splash of hot water.
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12
Stir in the fresh cilantro and green onions just before turning off the heat to preserve their bright color and aroma.
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13
Serve immediately while hot, as the pirão will continue to firm up as it cools.
💡 Chef's Tips
Always use 'Farinha de Mandioca Torrada' (toasted) for a deeper flavor; raw flour can leave a starchy aftertaste. To avoid lumps, never dump the flour in all at once—think of it like making a polenta or a roux. If you want an even richer flavor, replace half of the water with homemade shrimp stock. Don't skip the lime juice; the acidity is essential to balance the earthiness of the cassava flour. If the pirão gets too thick after sitting, simply whisk in a little warm broth or water over low heat to loosen it back up.
🍽️ Serving Suggestions
Serve as a side dish to a traditional Brazilian Moqueca (Fish Stew). Pair with white fluffy rice and a side of Molho à Campanha (Brazilian Vinaigrette). Top with a few drops of Malagueta pepper oil for those who enjoy a spicy kick. Accompany with a cold glass of Caipirinha or a crisp Sauvignon Blanc. Garnish with extra fresh cilantro and a few whole poached shrimp for an elegant presentation.