Freshwater fish stew

Freshwater fish stew

Mojica de pintado

By
From
This is Brazil
Serves
6
Photographer
Stuart Scott

Pintado (painted fish) is a large, striking fish that is native to South America. You can replace the pintado with any firm, white-fleshed fish you can find locally.

Ingredients

Quantity Ingredient
300g cassava, cut into cubes, (see glossary)
1kg pintado or other firm white fish
3 garlic cloves
1 lemon, juiced
2 tablespoons oil
2 onions, chopped
3 tomatoes, seeded and chopped
1 green capsicum, chopped
60g chives, snipped
100g coriander, chopped

Method

  1. Cook the cassava in a saucepan of boiling water for 8–10 minutes, or until almost tender. Drain and set aside.
  2. Cut the fish into large cubes and season with the garlic, lemon juice, salt and freshly ground black pepper.
  3. Heat the oil in a large saucepan. Sauté the onions, tomatoes and capsicum over a medium heat for 4 minutes, or until the vegetables are tender. Add the cassava and 1 litre boiling water. Cover and cook for 5 minutes, or until the cassava is cooked through.
  4. Add the fish and a little more boiling water and simmer for 15 minutes. Turn off the heat and add the chives and coriander, and salt to taste, then serve hot.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again