With Peixada Pirão

With Peixada PirãoIngredients:
4 pound of fish slices, fish of your choice
Other Ingredients:
1 pound very ripe tomatoes, peeled and seededchopped.1 pound of sliced ​​onion1 cup (tea) of corn oil1 cup (tea) of chopped parsley with stems½ cup (tea) of chopped green onion1 tbsp (tablespoons) chopped fresh cilantro (optional)Salt to tastePepper 1 finger girl without seeds, chopped12 lemonsNever put garlic in fish loses the taste of the fish.How to Prepare:
Never large pot, fry the onion in oil, add the tomatoes, salt and pepper add 1 ½ liter of cold water.Let cook until a sauce thick.Add sauce to the fish steaks already washed and temperatewith salt.Place the fish fillets on the side of one another, without reassembling.Cook over low heat, in half the time, turn the slices with the help of a slotted spoon carefully not to break.If you need to make a fish stew in two pans, not to reassemble the fish.When the fish stew is ready, add the parsley, scallions and cilantro.Serve on platter clay.If you want you can add before 1 pound of cleaned shrimp to the sauce.Careful not to overcook it's just 3 'to 5' minutes, otherwise they get rubbery.If you want you can fry the shrimp aside, and serve together eat fish stew.Pirão FishIngredients:
Fish heads, fins, bones and some scrapsfish.6 tomatoes cut into four parts.1 sliced ​​onion, 1 bay leaf, salt to taste1 medium carrot sliced,1 stalk celery cut into four with leaves1 male salsa with whole scallions washed2 liters of cold waterOther Ingredients:
200 grs. raw cassava flourdissolved in cold water, until well diluted1 or ½ cup chopped parsley to put at the end of cooking

How to Prepare:
In a large saucepan place the heads, fins, spines and pieces of fish, tomatoes, onion, bay salt, celery. The smell green.
Lead to fire, cook for 40 'to 60' minutes on medium heat
Once cooked strain it through a fine sieve and discard the residue.
Place the broth in a pot, bring the fire, when boiling go adding cassava flour already diluted in water, gradually and slowly to avoid lumps, stirring constantly with a spoon out loud, until thickened.
Leave to cook for 10 'to 15' minutes before removing from heat add the chopped parsley, mix well.Serve the porridge separatePeixada serve the mush, does not need to monitor rice, however, rice put on the table. That whenever someone asksCut the lemons in half, serve separately.