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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Pirão You'll almost always find this savory, polenta-like side dish nestled underneath Espírito Santo's moqueca. Pirão has the ideal creaminess to soak up the stew's juices but also contributes plenty of character to the dish made of manioc flour (coarse yuca meal) cooked in a stock made from fish and vegetables, including green and yellow bell peppers, it subtly suggests the tropics. Ingredients:
2 pound heads and bones from white-fleshed fish |
16 to 20 shrimp shells (from 1 pound extra-large shrimp; optional) |
1 pound tomatoes, quartered |
1 medium onion, chopped |
1/4 cup chopped green bell pepper |
2 tablespoons chopped yellow bell pepper |
5 sprigs fresh cilantro |
4 sprigs fresh flat-leaf parsley |
1 tablespoon fresh lime juice |
1 teaspoon salt |
1 garlic clove, chopped |
2 (1-inch-thick) slices yellow plantain, peeled |
4 cups water |
1 cup toasted manioc flour |
1/4 teaspoon salt |
1/4 cup finely chopped fresh cilantro |
2 tablespoons finely chopped fresh flat-leaf parsley |
Directions:
1. Make stock: Bring fish bones, shrimp shells, tomatoes, onion, bell peppers, cilantro sprigs, parsley sprigs, lime juice, salt, garlic, plantain, and water to a boil in a 5- to 6-quart pot, then reduce heat and simmer stock, uncovered, until liquid is reduced to about 4 cups (vegetables will exude liquid as they cook), about 25 minutes.
2. Pour stock through a fine-mesh sieve into a large bowl, discarding solids.
3. Measure stock: If there is more than 4 cups, boil until reduced; if there is less, add water. If using stock right away, bring to a boil in cleaned pot; otherwise, chill, uncovered, until completely cooled, then cover.
4. Make soft manioc polenta: Add manioc flour in a thin stream to boiling stock, whisking constantly, then whisk in salt. Reduce heat to moderately low and cook, whisking, 1 minute. Stir in chopped herbs and let stand 2 minutes. Serve immediately.
5. Cooks' note: Stock can be chilled in an airtight container up to 3 days or frozen 3 months. Bring to a boil before adding manioc flour.
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