Hello, Time of the Mullet in RS State. Brazil, See Delicious Recipe.
Tainha Stew With Pyramid and Mullet Frita + Photos
Ingredients:
3 medium-sized mullets cut into 3-finger potatoes each
1 tablespoon of salt.
Sauce :
8 to 10 ripe, skinless and seedless mature tomatoes
1 cup scallion celery, cut into thin slices
1 garlic only the thinly sliced banana piece
½ cup corn oil
2 large onions cut into thin slices
1 or ½ tablespoon (finger) pepper, without the seeds and without the pricked ribs.
If you like you can put a carrot in thin slices
For the Puff soup:
3 fish heads cut in half remove the eyes
3 tails with meat and some fish patches
2 to 3 diced tomatoes
1 large onion, prick 8 cloves of India
1 piece of cinnamon stick.
2 sprigs of celery cut in half
1 garlic, the dark part left over from the sauce
1 bunch of whole parsley and scallions washed
1.5 liters of cold water
1 tablespoon salt (salt)
Other ingredients:
Approximately 300 grs. Of manioc flour
1 cup of parsley with the minced stem
½ cup chopped green onions
Some apples and banana (4) each (optional)
How to Prepare Mullet:
Wash the pieces of fish in running water.
Season with salt only, let stand for 1 (one) hour, inside the refrigerator.
In a large saucepan place the oil, celery, garlic, and onion, fry for 5 minutes.
Add the skinless and chopped seeded tomatoes, apples and whole bananas and half a liter of hot water.
Once you've cooked the apples and bananas, transfer to the platter. Book
Continuing:
Cook the sauce until the tomatoes break down.
Add the chopped carrot in slices if you need to put more hot water.
Spread the sauce on the bottom of the pan, distribute the mullet slices side by side, cover with the sauce.
Let it cook over low heat for 15 minutes, then turn the dishes carefully, to cook on the other side.
Leave cooking on the other side for another 15 minutes, that is, if the slabs are thick. Book it.
How to Prepare the Pomegranate Broth:
Put the water pieces and head of the fish, tomatoes, garlic, pork, tomato, onion, green onion in a pan. And the cinnamon stick.
Prick on the onion several Indian carnations.
Let it cook for 30 'to 45 minutes, or until all ingredients are cooked.
Strain into a fine sieve. Discard what was left inside the sieve.
How to Prepare the Pyramid:
For each cup of fish stock the amount of cassava flour 1 tablespoon (rasp).
Measure how many glasses go from the pyramid broth.
If you need to increase with a little cold water to complete.
Put in a pan ¾ of the boiling broth.
(Three part of the liquid).
With the remaining ¼ (one quarter) of the cold broth, dissolve the cassava flour.
As soon as it has boiled, gradually add the manioc flour dissolved in the boiling broth.
Using a tall wire spoon, stir until cooking.
The dot is equal to a soft polenta.
If it gets too soft add more cassava flour to dissolve in the cold water, return to the fire to finish cooking for another 10 'minutes. Before serving, combine the chopped parsley.
Serve on a separate platter.
** After it has cooled the pyramid it gets harder **
Note :
The pirão has to be well cooked, if you want you can put some pepper stock.
If you prefer and have practice place the cassava flour gradually in rain in the hot broth.
To serve the mullet
Put the mullet in the bottom dish with the sauce and side the pirão.
Serve the roasted egg mullet on a plate, and the salad too.
Mullet Frita:
Cutting into thin slices
Spend on wheat flour or cornmeal
Fry with hot oil. Transfer to a tray covered with paper towel to dry the excess oil, then remove
Serve with boiled potatoes or boiled potatoes + salad to taste
Roasted fried fish the same way.
To serve:
Place on the plate one or two mullet slices, on top of the sauce and on the side the pirão and on the other side cooked banana and apple for each person.
Serve with salt watercress or raw cabbage cut thinly at will.
If you do not want to serve with pirão change for polenta
Tainha Stew With Pyramid and Mullet Frita + Photos
Ingredients:
3 medium-sized mullets cut into 3-finger potatoes each
1 tablespoon of salt.
Sauce :
8 to 10 ripe, skinless and seedless mature tomatoes
1 cup scallion celery, cut into thin slices
1 garlic only the thinly sliced banana piece
½ cup corn oil
2 large onions cut into thin slices
1 or ½ tablespoon (finger) pepper, without the seeds and without the pricked ribs.
If you like you can put a carrot in thin slices
For the Puff soup:
3 fish heads cut in half remove the eyes
3 tails with meat and some fish patches
2 to 3 diced tomatoes
1 large onion, prick 8 cloves of India
1 piece of cinnamon stick.
2 sprigs of celery cut in half
1 garlic, the dark part left over from the sauce
1 bunch of whole parsley and scallions washed
1.5 liters of cold water
1 tablespoon salt (salt)
Other ingredients:
Approximately 300 grs. Of manioc flour
1 cup of parsley with the minced stem
½ cup chopped green onions
Some apples and banana (4) each (optional)
How to Prepare Mullet:
Wash the pieces of fish in running water.
Season with salt only, let stand for 1 (one) hour, inside the refrigerator.
In a large saucepan place the oil, celery, garlic, and onion, fry for 5 minutes.
Add the skinless and chopped seeded tomatoes, apples and whole bananas and half a liter of hot water.
Once you've cooked the apples and bananas, transfer to the platter. Book
Continuing:
Cook the sauce until the tomatoes break down.
Add the chopped carrot in slices if you need to put more hot water.
Spread the sauce on the bottom of the pan, distribute the mullet slices side by side, cover with the sauce.
Let it cook over low heat for 15 minutes, then turn the dishes carefully, to cook on the other side.
Leave cooking on the other side for another 15 minutes, that is, if the slabs are thick. Book it.
How to Prepare the Pomegranate Broth:
Put the water pieces and head of the fish, tomatoes, garlic, pork, tomato, onion, green onion in a pan. And the cinnamon stick.
Prick on the onion several Indian carnations.
Let it cook for 30 'to 45 minutes, or until all ingredients are cooked.
Strain into a fine sieve. Discard what was left inside the sieve.
How to Prepare the Pyramid:
For each cup of fish stock the amount of cassava flour 1 tablespoon (rasp).
Measure how many glasses go from the pyramid broth.
If you need to increase with a little cold water to complete.
Put in a pan ¾ of the boiling broth.
(Three part of the liquid).
With the remaining ¼ (one quarter) of the cold broth, dissolve the cassava flour.
As soon as it has boiled, gradually add the manioc flour dissolved in the boiling broth.
Using a tall wire spoon, stir until cooking.
The dot is equal to a soft polenta.
If it gets too soft add more cassava flour to dissolve in the cold water, return to the fire to finish cooking for another 10 'minutes. Before serving, combine the chopped parsley.
Serve on a separate platter.
** After it has cooled the pyramid it gets harder **
Note :
The pirão has to be well cooked, if you want you can put some pepper stock.
If you prefer and have practice place the cassava flour gradually in rain in the hot broth.
To serve the mullet
Put the mullet in the bottom dish with the sauce and side the pirão.
Serve the roasted egg mullet on a plate, and the salad too.
Mullet Frita:
Cutting into thin slices
Spend on wheat flour or cornmeal
Fry with hot oil. Transfer to a tray covered with paper towel to dry the excess oil, then remove
Serve with boiled potatoes or boiled potatoes + salad to taste
Roasted fried fish the same way.
To serve:
Place on the plate one or two mullet slices, on top of the sauce and on the side the pirão and on the other side cooked banana and apple for each person.
Serve with salt watercress or raw cabbage cut thinly at will.
If you do not want to serve with pirão change for polenta
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