Preparation

soak the tucunaré slices in the vineyard, made with lemon juice, salt, pepper and parsley. in a large saucepan with plenty of water, cook the potatoes, onions, cabbage, peppers, eggs and tomatoes. remove them as they soften. after all the vegetables are cooked, put the fish slices in the same broth to cook with the coriander sprigs. when serving, remove the pieces to a large platter and, around them, arrange the cabbage cut in 4 parts, the eggs cut in half and the other whole vegetables.

sauce:
in a pan, fry the onions in oil until tender, add the tomatoes, cover and cook over low heat. Season with salt and pepper to taste. pour the sauce over the fish slices.

pirão:
dissolve the cassava flour in the broth and add to a stew made with olive oil, onion, coriander and salt. cook, stirring until the mush is creamy and shiny. serve the mush in the fish dish.

Ingredients

  • 4 medium peacocks cut into slices
  • juice of 2 lemons
  • 1/2 tablespoon of salt
  • black pepper to taste
  • 20 parsley stalks
  • 1/2 kg of peeled and whole potatoes
  • 1/2 kg of small whole onions
  • 1 small cabbage
  • 4 whole peppers
  • 6 whole eggs
  • 1/2 kg of tomatoes
  • 10 sprigs of coriander
  • sauce:
  • 4 tablespoons of olive oil
  • 2 medium chopped onions
  • 1/2 kg of chopped seedless tomatoes
  • Salt and pepper to taste
  • pirão:
  • 5 cups vegetable broth
  • 1 cup of cassava flour
  • 1 tablespoon of olive oil
  • 2 tablespoons chopped onion
  • 1 tablespoon chopped coriander
  • salt to taste