1 tucanare of about 2 kg
salt to taste
4 tablespoons of olive oil
1 cup of yellow cornstarch (mandioca)
3 cups of water
4 tablespoons of vegetable oil
2 medium-sized onions, chopped
6 tomato halves, seeds removed
2 tablespoons of tomato extract
1 bell pepper or to taste
chopped fresh parsley leaves from 6 stalks
6 stalks of scallions, chopped
1 bay leaf
1 cup of water
1 tucanare of about 2 kg
salt to taste
4 tablespoons of olive oil
1 cup of yellow cornstarch (mandioca)
3 cups of water
4 tablespoons of vegetable oil
2 medium-sized onions, chopped
6 tomato halves, seeds removed
2 tablespoons of tomato extract
1 bell pepper or to taste
chopped fresh parsley leaves from 6 stalks
6 stalks of scallions, chopped
1 bay leaf
1 cup of water
Clean the tucanare, season with salt, place in a baking dish and brush with olive oil
Bake in a preheated oven at 200°C for about 40 to 45 minutes or until cooked through
Remove from the oven, let cool, then flake or cut into strips removing bones and skins
While the fish is baking, prepare the cornstarch mixture: soak the yellow cornstarch in water to soften
Once the fish is done, make the refogado: heat some vegetable oil in a large skillet, then sauté the onions until softened
Add the tomatoes, tomato extract, bell pepper, parsley, scallions, and bay leaf, stirring well
Add 1 cup of water and let simmer for a few minutes
Then add the softened cornstarch mixture, stirring constantly until thickened
Finally, add the flaked fish, stir, and cook for an additional 5 minutes
Serve hot
Note: this recipe can also be made with other types of fish
Yellow cornstarch is a type of mandioca flour, but you can use regular mandioca flour or cornstarch.
