For the fish
4 medium tucunarés cut into postas
Squeeze of 2 limes
1/2 teaspoon salt
Black pepper to taste
20 sprigs of parsley
1/2 kg of unpeeled and whole potatoes
1/2 kg of small, whole onions
1 small head of cabbage
4 whole pimentos
6 whole eggs
1/2 kg of tomatoes
10 sprigs of cilantro
For the sauce:
4 tablespoons olive oil
2 medium onions, finely chopped
1/2 kg of seeded and finely chopped tomatoes
Salt and pepper to taste
For the pirão:
5 cups vegetable broth
1 cup cornstarch
1 tablespoon olive oil
2 tablespoons finely chopped onion
1 tablespoon finely chopped cilantro
Salt to taste
For the fish
4 medium tucunarés cut into postas
Squeeze of 2 limes
1/2 teaspoon salt
Black pepper to taste
20 sprigs of parsley
1/2 kg of unpeeled and whole potatoes
1/2 kg of small, whole onions
1 small head of cabbage
4 whole pimentos
6 whole eggs
1/2 kg of tomatoes
10 sprigs of cilantro
For the sauce:
4 tablespoons olive oil
2 medium onions, finely chopped
1/2 kg of seeded and finely chopped tomatoes
Salt and pepper to taste
For the pirão:
5 cups vegetable broth
1 cup cornstarch
1 tablespoon olive oil
2 tablespoons finely chopped onion
1 tablespoon finely chopped cilantro
Salt to taste
Prepare the fish: soak the tucunaré postas in a marinade made with lime juice, salt, black pepper, and parsley
In a large pot with plenty of water, cook the potatoes, onions, cabbage, pimentos, eggs, and tomatoes
Remove them as they soften
After cooking all the vegetables, add the fish to the same broth and let it simmer with the cilantro sprigs
When serving, remove the fish to a large platter and arrange the cooked vegetables around it, including the cabbage cut into 4 pieces, eggs cut in half, and other legumes whole
Prepare the sauce: fry the onions in olive oil until they're soft, then add the tomatoes and simmer on low heat
Season with salt and pepper to taste
Pour the sauce over the fish
Prepare the pirão: dissolve the cornstarch in broth and add it to a skillet with the olive oil, onion, cilantro, and salt
Cook, stirring until the pirão is creamy and shiny
Serve the pirão alongside the fish.
