Imagine a steaming bowl cradling a thick, flavorful stew. Tender fish flakes mingle with a vibrant tomato base, all brought together by the magic of tapioca flour. This isn’t just a bowl of soup; it’s Pirão de Peixe com Açafrão-da-Terra (Fish Pirão with Turmeric), a Brazilian comfort food that warms your soul with every spoonful.
The beauty of Pirão de Peixe lies in its delightful simplicity. Unlike fussy dishes with long ingredient lists, this recipe celebrates the humble magic of a few key players. Fresh fish takes center stage, its delicate flavor the foundation of the dish. Juicy tomatoes add a burst of sweetness and acidity, while onions provide a touch of earthy depth. The secret weapon? Turmeric, a golden spice that infuses the pirão with its warm, earthy aroma and a subtle kick.
But Pirão de Peixe isn’t just about flavor; it’s about texture. Tapioca flour, a gluten-free wonder, transforms the simple broth into a creamy, comforting stew. Each bite is a symphony of textures, the soft fish mingling with the velvety broth and the gentle chew of the tapioca pearls. Fresh herbs like chives and parsley add a final touch of brightness, making this dish a true feast for the senses.
Preparing Fish Pirão with Turmeric is as comforting as the dish itself. With minimal prep and readily available ingredients, you can create this Brazilian gem in your own kitchen. The aroma of simmering fish and fragrant turmeric will fill your home, whetting your appetite for the culinary adventure to come. So ditch the complicated recipes and embrace the warmth of Pirão de Peixe. It’s a dish that’s perfect for a quick weeknight meal or a relaxed weekend lunch, leaving you feeling nourished and content.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium tomatoes, chopped, peeled, and seeded
- 2 teaspoons turmeric powder
- 14 ounces fish, cut into small cubes
- 1/2 teaspoon salt
- 2 cups water
- 5 tablespoons tapioca flour
- 1 teaspoon chives, chopped
- 1 teaspoon parsley, chopped
Instructions:
- In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the tomatoes, turmeric, and fish and cook for 2 minutes more.
- Add the salt, water, and bring to a boil. Reduce heat to low and simmer for 10 minutes, or until the fish is cooked through and flakes easily with a fork.
- Remove from heat and stir in the chives and parsley.
- Add the tapioca flour, 1 tablespoon at a time, stirring constantly until the pirão reaches the desired consistency. It should be thick and creamy, but not too stiff.
- Serve immediately with white rise and pinto beans.
Tips:
- When choosing fish, choose boneless fish or remove the bones before preparing the pirão.
- For a smoother pirão, you can strain the sauce before adding the tapioca flour.
- You can adjust the amount of turmeric powder to your taste.
- You can also add other herbs and spices to the pirão, such as cilantro, cumin, or black pepper.
Additional Appetizing Options:
- Brazilian Blender Pie: A Symphony of Flavors in Every Bite
- Ham and Cheese “Knee” Bread: A Brazilian Treat with a Twist
- Bolo de Rolo (Guava Cake)
- Embrace the Tropical Flavors of Brazil with Shrimp Bobó
- Fluffy Brazilian Raindrop Beignets