Entree: Brazil – Ceara – Peixada Cearense (Ceará-style fish stew in coconut-tomato broth with cassava and herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (e.g., grouper, snapper, or sea bass)
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) dendê (palm) oil or extra olive oil (optional)
- 4 cloves garlic, minced
- 1 large onion, thinly sliced
- 2 medium tomatoes, chopped
- 1 medium green bell pepper, sliced
- 1 small hot malagueta or jalapeño pepper, sliced (optional)
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) fish or vegetable stock
- 1 lb (454 g) cassava (manioc), peeled and cut into 1-inch (2.5 cm) pieces
- 2 medium potatoes, peeled and cut into chunks (about 12 oz / 340 g)
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh cilantro (coentro)
- 2 tbsp (8 g) chopped green onions
- 1 tsp (5 g) smoked paprika
- 2 tbsp (30 g) manioc (cassava) flour (farinha de mandioca) for making pirão
- Salt and freshly ground black pepper to taste

Instructions

1. Pat the fish fillets dry, season both sides with salt, pepper and a little lime juice; set aside to marinate 10–15 minutes.
2. In a large Dutch oven or deep skillet, heat the olive oil and dendê oil (if using) over medium heat. Add the garlic and sliced onion and sauté until translucent, about 4–5 minutes.
3. Add the chopped tomatoes, bell pepper, and hot pepper (if using). Cook until tomatoes begin to break down, about 6–8 minutes.
4. Stir in the smoked paprika, coconut milk, and stock. Bring the mixture to a gentle simmer and taste for seasoning; add salt and pepper as needed.
5. Add the cassava and potato chunks to the simmering broth, cover, and cook until they begin to soften, about 12–15 minutes depending on size.
6. Nestle the marinated fish fillets into the broth, spooning some liquid over them. Cover and simmer gently until fish is opaque and flakes easily, about 6–8 minutes depending on thickness.
7. While the fish cooks, make the pirão: ladle about 1 cup (240 ml) of the hot cooking broth into a small saucepan, bring to a simmer, and whisk in the manioc flour a little at a time until smooth and thickened to a porridge-like consistency; adjust thickness with additional broth if needed.
8. Just before serving, stir the chopped cilantro, green onions, and remaining lime juice into the stew. Adjust seasoning.
9. Serve hot: portion fish and vegetables into bowls, ladle broth over top, spoon pirão alongside or on top as desired, and accompany with white rice and lemon wedges.