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Grouper in coconut milk, tamarind and saffron with fish mush and peas
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
2 servings
Bruno Gandelman
@brunogandelman- Ingredients
- Recipe
- Grouper fillet in 2.5 cm cubes400 g
- Coconut milk200 ml
- Tamarind paste1 tablespoon
- Saffron1 teaspoon
- Onion2 unit(s)
- Salt to taste
- Basil sprig1 unit(s)
- Coriander sprig2 unit(s)
- Garlic Cloves4 unit(s)
- Backbone of a one kg fish1 unit(s)
- Water1 l
- Minced leek (10cm)1 unit(s)
- Fine white cassava flour3 tablespoon
- Lint-free Tart Peas10 unit(s)
- Dry white wine1 cup
- In a small container, soak the tamarind paste in three tablespoons of water for 10 minutes, then sift, reserving the liquid and discarding the seeds if any.
- In another container, hydrate the saffron in three tablespoons of hot water for 10 minutes, after that time season the fish with salt to taste and the saffron. Reserve for 30 minutes in the refrigerator.
- In a pan put the fish bone, a chopped onion, garlic, leek, herbs, wine and water. Season with salt and boil over medium heat for 30 minutes. When you have a tasty broth, strain it in another pan.
- Bring the stock to a boil and gradually sprinkle in the flour, stirring vigorously with a whisk until the desired texture is obtained. Book the pirão.
- In a large skillet or pan, brown a small onion or half a large chopped onion, add the coconut milk and tamarind and season with salt to taste. Bring to a boil and add the fish. After 8 minutes of cooking, add the peas and cook for 2 minutes.
- Serve the pirão hot with the fish. Rice is an optional side dish.
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