Pirão

Name: Pirão
Yield: 5
Ingredients: 2 tablespoons of olive oil; 1 finely chopped garlic clove; 1 finely chopped onion; 500 g of fish (cod, namorado or badejo); 1 sprig of rosemary; 1 packet of pre-made fish seasoning (optional); 1/4 cup of chopped cilantro or parsley; Dedicated finger pepper to taste; 1/2 cup of tomato pulp; 500 ml of water; 2 cups of coarse cassava flour

1
2 tablespoons of olive oil
2
1 finely chopped garlic clove
3
1 finely chopped onion
4
500 g of fish (cod, namorado or badejo)
5
1 sprig of rosemary
6
1 packet of pre-made fish seasoning (optional)
7
1/4 cup of chopped cilantro or parsley
8
Dedicated finger pepper to taste
9
1/2 cup of tomato pulp
10
500 ml of water
11
2 cups of coarse cassava flour

Ingredients

1
2 tablespoons of olive oil
2
1 finely chopped garlic clove
3
1 finely chopped onion
4
500 g of fish (cod, namorado or badejo)
5
1 sprig of rosemary
6
1 packet of pre-made fish seasoning (optional)
7
1/4 cup of chopped cilantro or parsley
8
Dedicated finger pepper to taste
9
1/2 cup of tomato pulp
10
500 ml of water
11
2 cups of coarse cassava flour

Directions

1
Heat the olive oil in a pan and sauté the garlic and onion
2
Add the fish, rosemary, pre-made seasoning, cilantro or parsley, finger pepper, tomato pulp, and water
3
Let it cook until the meat is tender
4
Remove from heat and strain the cooked mixture through a sieve
5
Place the caldron in a pan, bring to a boil, and gradually add the cassava flour to achieve the desired consistency
6
Transfer to a serving dish and serve.