Pirão de Peixe

About This Recipe

Pirão de Peixe is a dense, savoury porridge made by stirring cassava flour (farinha de mandioca) into the reduced cooking broth of fish. The result is a smooth, glossy, subtly fishy paste that accompanies grilled or fried whole fish. It plays the same role as mashed potato in Western cooking — a starchy, satisfying counterpoint to the main protein. The dish is deeply rooted in Crioulo and indigenous traditions.

Ingredients

Serves 4

• 600 gwhole tilapia or snapper, cleaned
• 1 mediumonion, halved
• 2 clovesgarlic
• 150 gcassava flour (farinha de mandioca)
• 1 tbsppalm oil
• 1 tspsalt

Instructions

1. 1

   Make fish broth

   Place fish in a pot with onion, garlic, palm oil, salt, and 1 litre water. Bring to a boil and simmer 15 minutes. Remove fish and set aside; strain broth.

2. 2

   Make the pirão

   Return 600 ml strained broth to the pot over medium heat. Gradually whisk in cassava flour until a thick, smooth porridge forms, about 5 minutes of constant stirring.

3. 3

   Season

   Taste and adjust salt. The pirão should be smooth and pull away from the sides of the pot slightly.

4. 4

   Grill or fry the fish

   Score the reserved fish and grill or pan-fry until skin is crispy, about 4 minutes per side.

5. 5

   Serve

   Spoon pirão onto plates alongside the crispy fish.

Variations

• •

  Stir in chopped parsley and a squeeze of lemon for brightness.

• •

  Use smoked fish for a deeper flavour.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Pirão sets firmly in the fridge; thin with warm water when reheating.

Frequently Asked Questions