Peixada With Seafood and Pirão of São Paulo- Brasil

Peixada With Seafood and Pirão of São Paulo- Brasil
ingredients:
1 ½ pound of fish slicing, dogfish, boyfriend or fish you prefer
Season only with a spoon (soup) shallow salt
sauce:
liter of cold water or appropriate
1 kilo of tomatoes peeled and seeded
½ pound of chopped onion
1 leek white part only, cut into slices
2 celery stalks scraped and cut into thin slices
2 red bell peppers cut into thin strips (optional)
2 yellow peppers cut into thin strips (optional)
1 cup (tea) of chopped parsley
½ cup (tea) green onions thinly sliced
½ cup (tea) corn oil
2 bay leaves

Other Ingredients:
200 g. clean cut into rings moons
200 g. clean shrimps without shells and casings thoroughly washed
200 g. Chopped octopus clean (optional)
200 g. clean clams or to taste
Mush See the recipe below

How to Prepare:

Place in a large oil pan, the leek celery onion, leave on heat for 10 'to 15 minutes.
Add the tomatoes, leave the fire until it come apart, add water.
After the cooked sauce add the slices of fish and bay leaf, leave on heat for 5 'to 10' minutes, ie until the fish is cooked.
Remove folded carefully and bay leaf. Reserve.
Cook the sauce squid, Reserve.
Do the same with the shrimp, octopus and shellfish.
Each above ingredients kitchen with different time.
* Beware shrimp cooks quickly 3 'to 5' minutes the other cook some more. *
After all the ingredients cooked, remove some of the sauce.
Spend two shells of hot sauce for a refractory, only distribute the slices of fish.
Do not place the seafood that dry and harden, warm them slightly on the stove with a little sauce.
Serving to Peixada:
Remove from the oven so that warmed slightly distribute over the seafood and sprinkle parsley and chives enough.
Serve with fish sauce, white rice, and a large green salad with lettuce, endive, watercress, arugula, chicory, endive

Mush fish:
ingredients:
2 fish heads, fins, bones and some patchwork
fish.
4 to 6 tomatoes cut into four parts.
1 sliced onion, 1 bay leaf, salt to taste
1 medium carrot sliced,
1 celery stalk cut into four with leaves
1 parsley pack with whole chives washed
2 liters of cold water

Other Ingredients:

200 g. from raw cassava flour
dissolved in cold water until well diluted
1 or ½ cup chopped parsley to put at the end of cooking

How to Prepare:
Wash heads and the rest of the ingredients

In a large saucepan put the heads, fins, spines and fish scraps, tomatoes, onion, bay leaf salt, celery. The whole tied parsley

Lead to fire, cook for 40 'to 60' minutes over medium heat.
Once cooked strain through a fine sieve and discard the residue.

Place the strained broth in a pot, bring to fire, so boil, go adding the diluted cassava flour in water gradually and slowly to avoid lumps, stirring constantly with a high cable spoon, until thickened.
If lumps puree in a blender or pass through a sieve.

Leave to cook for 10 'to 15' minutes before removing from heat add the chopped parsley, mix well.
If you prefer to place the cassava flour in rain gradually and slowly. Even cooking.

Serving the separate mush
Serve the fish with the fish sauce, do not need to accompany rice, however, put rice on the table.
Always someone will ask.

Cut the lemons in half, serve separately.