Pirão

Name: Pirão
Yield: 5
Ingredients: 2 tablespoons of olive oil; 1 minced garlic clove; 1 diced onion; 500g of fish (catfish, namorado or badejo); 1 sprig of rosemary; 1 packet of ready-to-use fish seasoning (optional); 1/4 cup of chopped cilantro or parsley; 500ml of water; 1/2 cup of tomato pulp; 2 cups of coarse cassava flour (approximately); Red pepper flakes to taste

1
2 tablespoons of olive oil
2
1 minced garlic clove
3
1 diced onion
4
500g of fish (catfish, namorado or badejo)
5
1 sprig of rosemary
6
1 packet of ready-to-use fish seasoning (optional)
7
1/4 cup of chopped cilantro or parsley
8
500ml of water
9
1/2 cup of tomato pulp
10
2 cups of coarse cassava flour (approximately)
11
Red pepper flakes to taste

Ingredients

1
2 tablespoons of olive oil
2
1 minced garlic clove
3
1 diced onion
4
500g of fish (catfish, namorado or badejo)
5
1 sprig of rosemary
6
1 packet of ready-to-use fish seasoning (optional)
7
1/4 cup of chopped cilantro or parsley
8
500ml of water
9
1/2 cup of tomato pulp
10
2 cups of coarse cassava flour (approximately)
11
Red pepper flakes to taste

Directions

1
Heat the olive oil in a pan, then sauté the garlic and onion
2
Add the fish, rosemary, fish seasoning, cilantro or parsley, tomato pulp, water, and red pepper flakes
3
Bring to a boil, then reduce heat and let cook until the fish is tender
4
Remove from heat, strain the sauce through a fine-mesh sieve
5
Transfer the sauce to a pan, bring to a simmer, and gradually add the cassava flour to achieve the desired consistency
6
Serve with moqueca and rice.