Fish Stew - Moqueca - Pirão III options
Ingredients:
1 kilo of small cacao, boyfriend or fish of your choice
1 tablespoon of salt
Other Ingredients:
1 green bell pepper, thinly sliced, seeded
1 yellow bell pepper, thinly sliced, seeded
1 red bell pepper, thinly sliced, seeded
4 tomatoes thinly sliced with seeds
2 large onions cut into thin slices
1 tablespoon of grated fresh ginger
1 finger pepper, without seeds and without ribs
White, chopped
½ liter of coconut milk
2 tablespoons of oil
Way of preparing:
In a large pan fry the onion, the peppers, and the tomatoes, the ginger and the pepper.
When it is almost cooked put in the sauce the fish posts next to each other.
Throw on the coconut milk, leave on the fire until cooking.
Serve with pirão or white rice and chopped short cabbage.
Note:
II Option:
Fish stew
In a large large pot.
Lay the vegetables in layers, interspersing with the fish tails.
The ingredients should be seasoned with salt and ginger.
At the bottom of the pan the oil above the onions cut into slices.
Then the peppers, the tomatoes and on top of the fish dishes.
Cover with coconut milk and a glass of water
If you need more water.
Cover the pan, you can not stir, just shake the pan.
Fire low until the fish is cooked.
If it gets too hot, puff it.
Pirão de Peixe:
Ingredients:
2 Fish heads, fins, pimples and some
Fish, or broth that cooked fish and vegetables
4 to 6 tomatoes cut into four pieces.
1 onion, 1 bay leaf, salt to taste
1 medium carrot cut into slices,
1 stalk of celery cut into four with leaves
1 bunch of parsley with whole chives washed
2 liters of cold water
Other Ingredients:
200 grs. Of raw cassava flour
Dissolved in cold water until well diluted
1 or ½ cup chopped parsley to put at the end of the baking
Way of preparing:
Wash the heads thoroughly and the rest of the ingredients
In a large saucepan place the water, heads, flanks, pimples and fish patches, tomatoes, onion, bay leaf, celery. The whole green smell tied up
Bring to the fire, to cook for 40 'to 60' minutes over medium heat.
After cooking strain into a fine sieve and discard the residue.
Put the cooked broth in a pan, bring to the fire, as soon as it boils, add the cassava flour diluted in water, slowly and slowly so as not to stir, always stirring with a tall spoon until thickened.
Let it cook for 10 'to 15' minutes, before taking the fire add the chopped parsley, mix well.
If you prefer to put the cassava flour in the rain slowly and slowly. Even cooking.
Serve separate pyramid
Serve the fish with the pirão, 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 catalonia (catalonia). Finely chopped cabbage type.
Ingredients:
1 kilo of small cacao, boyfriend or fish of your choice
1 tablespoon of salt
Other Ingredients:
1 green bell pepper, thinly sliced, seeded
1 yellow bell pepper, thinly sliced, seeded
1 red bell pepper, thinly sliced, seeded
4 tomatoes thinly sliced with seeds
2 large onions cut into thin slices
1 tablespoon of grated fresh ginger
1 finger pepper, without seeds and without ribs
White, chopped
½ liter of coconut milk
2 tablespoons of oil
Way of preparing:
In a large pan fry the onion, the peppers, and the tomatoes, the ginger and the pepper.
When it is almost cooked put in the sauce the fish posts next to each other.
Throw on the coconut milk, leave on the fire until cooking.
Serve with pirão or white rice and chopped short cabbage.
Note:
II Option:
Fish stew
In a large large pot.
Lay the vegetables in layers, interspersing with the fish tails.
The ingredients should be seasoned with salt and ginger.
At the bottom of the pan the oil above the onions cut into slices.
Then the peppers, the tomatoes and on top of the fish dishes.
Cover with coconut milk and a glass of water
If you need more water.
Cover the pan, you can not stir, just shake the pan.
Fire low until the fish is cooked.
If it gets too hot, puff it.
Pirão de Peixe:
Ingredients:
2 Fish heads, fins, pimples and some
Fish, or broth that cooked fish and vegetables
4 to 6 tomatoes cut into four pieces.
1 onion, 1 bay leaf, salt to taste
1 medium carrot cut into slices,
1 stalk of celery cut into four with leaves
1 bunch of parsley with whole chives washed
2 liters of cold water
Other Ingredients:
200 grs. Of raw cassava flour
Dissolved in cold water until well diluted
1 or ½ cup chopped parsley to put at the end of the baking
Way of preparing:
Wash the heads thoroughly and the rest of the ingredients
In a large saucepan place the water, heads, flanks, pimples and fish patches, tomatoes, onion, bay leaf, celery. The whole green smell tied up
Bring to the fire, to cook for 40 'to 60' minutes over medium heat.
After cooking strain into a fine sieve and discard the residue.
Put the cooked broth in a pan, bring to the fire, as soon as it boils, add the cassava flour diluted in water, slowly and slowly so as not to stir, always stirring with a tall spoon until thickened.
Let it cook for 10 'to 15' minutes, before taking the fire add the chopped parsley, mix well.
If you prefer to put the cassava flour in the rain slowly and slowly. Even cooking.
Serve separate pyramid
Serve the fish with the pirão, 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 catalonia (catalonia). Finely chopped cabbage type.
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