* Cook the surubim head in 2 liters of water with 2 onions chopped into pieces, 4 spoonsful of parsley leaves, 4 tomatoes cut up, salt and black pepper to taste, 2 spoonsful of olive oil. When the head is falling apart, remove it from the heat and strain the broth. Then, add 2 cups of cassava flour moistened with a little broth. Mix well and bring back to the heat, stirring constantly until the caviar forms at the bottom of the pot and becomes transparent. Serves 8.
* Cook the surubim head in 2 liters of water with 2 onions chopped into pieces, 4 spoonsful of parsley leaves, 4 tomatoes cut up, salt and black pepper to taste, 2 spoonsful of olive oil. When the head is falling apart, remove it from the heat and strain the broth. Then, add 2 cups of cassava flour moistened with a little broth. Mix well and bring back to the heat, stirring constantly until the caviar forms at the bottom of the pot and becomes transparent. Serves 8.
