Stew or fish stew With Pirão

Stew or fish stew With Pirão
ingredients:
1 pound small dogfish put, boyfriend or fish you prefer
1 tablespoon (soup) salt

Other Ingredients:
1 green pepper cut into thin slices, seeded
1 yellow pepper cut into thin slices, seeded
1 red pepper cut into thin slices, seeded
4 tomatoes, cut into thin slices with seeds
2 large onions cut into thin slices
1 tablespoon (soup) of fresh ginger grated shallow
1 pepper finger girl without seeds and without the ribs
white, finely chopped
½ liter of coconut milk
2 tablespoons (soup) of oil
How to Prepare:
In a large saucepan fry the onion with the peppers, and tomatoes, ginger and pepper.
When almost cooked put the sauce folded in a side by side fish.
Play over the coconut milk, leave the fire to cook.
Serve with white rice or porridge and cabbage braised cortadinha.
Note:
Option II:
Fish stew
In a very large large pot.
Place the vegetables in layers, alternating with slices of fish.
The ingredients must be seasoned with salt and ginger.
In the bottom of the pot the oil over the onions cut into slices.
After the peppers, tomatoes and over the fish fillets.
Top with the coconut milk and a glass of water
If you need to add more water.
Cover the pan, can not move, just shake the pan.
Low heat until the fish be cooked.
If it gets too broth, make a mush.

Mush fish:
ingredients:
2 fish heads, fins, bones and some patchwork
fish, or broth cooked fish and vegetables
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 bring the water, 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.

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.
Make a raw salad of Catalonha (Catalonia). Thinly sliced cabbage type.