Amazonian Fish Stew with Tucupi — Atala-Inspired

About This Recipe

This dish is inspired by Chef Alex Atala's lifelong devotion to Amazonian ingredients and Brazil's astonishing biodiversity. Tucupi — a bright yellow, fermented broth made from wild manioc (cassava) root — is the foundational liquid of Amazonian cuisine, and Atala has done more than any chef to introduce it to global fine dining at his São Paulo flagship D.O.M. Combined with jambu (an electric herb that briefly numbs the tongue), white fish, lime and coriander, it produces a soup that tastes like nothing else in world cuisine. We've adapted the recipe so non-Brazilian cooks can approach it with available ingredients while honouring the Amazonian tradition Atala has championed.

Ingredients

Serves 4

• 600 gwhite fish fillets(such as tambaqui, sea bream or sea bass, skin off)
• 750 mltucupi(or substitute: 600ml chicken stock + 150ml lime juice + 1 tsp turmeric (see notes))
• 30 gjambu leaves(or substitute: watercress + tongue-tingling Sichuan peppercorns ground over the top at end)
• 1white onion(thinly sliced)
• 4 clovesgarlic(minced)
• 1small fresh red chili(thinly sliced)
• 2 tbspneutral oil
• 0.5 bunchfresh coriander(leaves and tender stems)
• 2limes(1 juiced + 1 in wedges)
• 1 tbspfish sauce(or to taste)
• salt(to taste)
• 100 gtapioca pearls(cooked, for the bottom of the bowl, optional)

Instructions

1. 1

   Prepare the tucupi base

   If using genuine tucupi: bring it to a simmer in a pot with the onion and garlic. If using the substitute: simmer the chicken stock with the turmeric for 10 minutes, then off the heat add the lime juice — this approximates tucupi's fermented citrus character.

   Genuine tucupi must be simmered for at least 30 minutes — raw tucupi is mildly toxic from the cyanide in fresh manioc. Simmering eliminates this.

2. 2

   Build the broth

   Heat the oil in a deep pan and gently sauté the onion, garlic and chili for 5 minutes until soft but not browned. Add the simmered tucupi (or substitute). Bring to a gentle simmer and cook 15 minutes to meld the flavours. Season with fish sauce and salt — taste; the broth should be aromatic, slightly sour and savoury.

3. 3

   Cook the fish

   Cut the fish into large chunks. Slide them into the simmering broth and poach for 4–6 minutes until the flesh is just opaque and flakes easily with a fork. Do not boil — the broth should never bubble vigorously.

4. 4

   Add the jambu

   Stir in the jambu leaves (or watercress substitute) in the last 60 seconds — they should just wilt. If using the watercress substitute, finish each bowl with a few cracks of Sichuan peppercorn for that signature 'electric' tongue tingle.

5. 5

   Plate and serve

   Place a small mound of cooked tapioca pearls (if using) at the bottom of each warm bowl. Ladle the broth and fish over the top. Scatter generously with fresh coriander leaves. Serve immediately with lime wedges. Drink any leftover broth straight from the bowl.

Variations

• •

  Tacacá: the soup version traditionally served by Amazonian street vendors — add dried shrimp and serve in a hollow gourd.

• •

  Pato no Tucupi: substitute roasted duck legs for fish — a classic Pará dish.

Storage

Best eaten immediately. Tucupi base alone keeps for 3 days refrigerated.

Frequently Asked Questions