Entree: Brazil – Goias – Mojica de Pintado (Goias-style catfish stew simmered with tomatoes, onions, and cassava flour)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 4 pintado fillets, approx. 7 oz (200 g) each, skin removed
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) butter
- 2 medium onions, thinly sliced, about 12 oz (340 g) total
- 3 cloves garlic, minced (about 9 g)
- 3 medium tomatoes, chopped, about 12 oz (340 g)
- 1 small green chili (pimenta de cheiro or jalapeño), seeded and sliced (optional)
- 1/2 cup (120 ml) dry white wine or additional fish stock
- 2 cups (480 ml) fish stock or water
- 1 lime, juiced (about 2 tbsp / 30 ml)
- 1 cup (120 g) farinha de mandioca (cassava flour)
- 1/2 cup (15 g) fresh cilantro, chopped
- 4 scallions, thinly sliced (about 60 g)
- 1 tsp (5 g) coarse salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper, or to taste
- 1/2 tsp (2 g) smoked paprika or colorau (annatto) for color (optional)

Instructions

1. Pat the pintado fillets dry, season with 1/2 tsp (2 g) salt and 1/4 tsp (1 g) pepper, and squeeze half the lime over them; set aside to marinate while you prepare the base.
2. Heat the vegetable oil and butter in a large wide pot over medium heat until shimmering. Add the sliced onions and a pinch of salt and cook, stirring occasionally, until soft and lightly golden, about 10–12 minutes.
3. Add the minced garlic and optional green chili and cook 1 minute more until fragrant. Stir in the chopped tomatoes and smoked paprika (if using) and cook until the tomatoes break down, about 6–8 minutes.
4. Pour in the white wine to deglaze the pan, scraping up any browned bits, then add the fish stock or water and bring the mixture to a gentle simmer. Taste and adjust seasoning with salt and pepper.
5. Carefully nestle the marinated pintado fillets into the simmering broth, cover partially, and poach gently until the fish is opaque and flakes easily, about 8–12 minutes depending on thickness.
6. While the fish cooks, place the farinha de mandioca in a bowl and add 1/2 cup (120 ml) of hot cooking broth from the pot, stirring to form a loose paste with no lumps.
7. When the fish is cooked, gently lift the fillets onto a warm serving dish and keep warm. Stir the farinha de mandioca paste into the pot to thicken the broth, simmer 2–3 minutes until the stew has body but is not dry.
8. Return the fish to the pot briefly to warm through and spoon the thickened sauce over the fillets. Stir in the lime juice, chopped cilantro, and sliced scallions; adjust seasoning to taste.
9. Serve immediately with white rice and extra farinha de mandioca at the table if desired.