Mulled Pea Stew and Salad + Fruit
Ingredients:
3 medium-sized mullets cut into 3-finger potatoes each
1 tablespoon of salt.
Sauce :
8 to 10 large ripe, skinless and seedless tomatoes
1 cup thinly sliced celery
1 garlic only the thinly sliced banana piece
½ cup corn oil
2 large onions cut into petals or thin slices
½ finger pepper, without the seeds and without the pricked ribs.
For the Puff soup:
3 fish heads cut in half remove the eyes
3 tails and some fish patches
2 to 3 diced tomatoes
1 large onion, prick 8 cloves of India
1 piece of cinnamon stick. (optional)
2 whole celery sprouts
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
Other Ingredients:
Approximately 300 grs. of manioc flour
1 cup of parsley with the minced stem
½ cup green onions, cut into slices
How to Prepare Mullet:
Wash the fish pieces in running water.
Season with salt only, let stand for 1 (one) hour, inside the refrigerator, covered with film paper.
In a large saucepan place the oil, celery, garlic, and onion, fry for 5 minutes.
Add the skinless, chopped seeded tomatoes, 1 liter of hot water.
Continuing:
Cook the sauce until the tomatoes are chopped, if need put more hot water.
Spread the sauce on the bottom of a large 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.
Cook on the other side for 15 minutes. Reserve.
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 remained inside the sieve.
How to Prepare the Pyramid:
For each cup of cold fish stock the amount of cassava flour 1 tablespoon (rasp).
Measure how many glasses go of the pyramid broth.
If necessary increase with a little water to complete.
Put in a pan ¾ of the boiling broth.
(three part of the liquid).
With the remaining ¼ (one fourth) of the "cold" broth, dissolve the cassava flour, so as not to embark.
As soon as it has boiled, gradually add the manioc flour dissolved in the pirão broth, using a spoon of high handle, stirring 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.
"Once he has cooled the pyramid he gets harder."
Note :
The pirão has to be well cooked, if you want you can put minced pepper without seeds or sauce.
To Serve the Mullet:
Put one or two mullet slices on top of the sauce. On the side the pyramid
Serve the salad to your liking.
Fried banana or whole cooked small munch.
3 medium-sized mullets cut into 3-finger potatoes each
1 tablespoon of salt.
Sauce :
8 to 10 large ripe, skinless and seedless tomatoes
1 cup thinly sliced celery
1 garlic only the thinly sliced banana piece
½ cup corn oil
2 large onions cut into petals or thin slices
½ finger pepper, without the seeds and without the pricked ribs.
For the Puff soup:
3 fish heads cut in half remove the eyes
3 tails and some fish patches
2 to 3 diced tomatoes
1 large onion, prick 8 cloves of India
1 piece of cinnamon stick. (optional)
2 whole celery sprouts
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
Other Ingredients:
Approximately 300 grs. of manioc flour
1 cup of parsley with the minced stem
½ cup green onions, cut into slices
How to Prepare Mullet:
Wash the fish pieces in running water.
Season with salt only, let stand for 1 (one) hour, inside the refrigerator, covered with film paper.
In a large saucepan place the oil, celery, garlic, and onion, fry for 5 minutes.
Add the skinless, chopped seeded tomatoes, 1 liter of hot water.
Continuing:
Cook the sauce until the tomatoes are chopped, if need put more hot water.
Spread the sauce on the bottom of a large 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.
Cook on the other side for 15 minutes. Reserve.
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 remained inside the sieve.
How to Prepare the Pyramid:
For each cup of cold fish stock the amount of cassava flour 1 tablespoon (rasp).
Measure how many glasses go of the pyramid broth.
If necessary increase with a little water to complete.
Put in a pan ¾ of the boiling broth.
(three part of the liquid).
With the remaining ¼ (one fourth) of the "cold" broth, dissolve the cassava flour, so as not to embark.
As soon as it has boiled, gradually add the manioc flour dissolved in the pirão broth, using a spoon of high handle, stirring 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.
"Once he has cooled the pyramid he gets harder."
Note :
The pirão has to be well cooked, if you want you can put minced pepper without seeds or sauce.
To Serve the Mullet:
Put one or two mullet slices on top of the sauce. On the side the pyramid
Serve the salad to your liking.
Fried banana or whole cooked small munch.
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