Pirao Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MUQUECA WITH PIRAO



Muqueca With Pirao image

Provided by Christopher Idone

Categories     dinner, project, main course

Time 1h

Yield Ten servings

Number Of Ingredients 15

About 10 cups fish stock
2 coconuts for coconut milk
1 cup olive oil
5 garlic cloves, peeled and thinly sliced
4 medium onions, thinly sliced
2 large ripe tomatoes, peeled, seeded and chopped
1 cup chopped parsley
2 bay leaves
1 tablespoon fresh oregano, or 1 teaspoon dried
Salt and freshly ground pepper to taste
3 dozen medium-sized shrimp in shell
3 pounds snapper or grouper fillets with skin (heads and trimmings reserved for steps 8 and 12)
1 cup manioc flour
3 tablespoons dende oil (see note)
2 teaspoons hot pimente oil or tabasco

Steps:

  • Prepare the stock and coconut milk a day or two ahead.
  • Coat a large nonreactive (such as glass or enamel) saute pan with a half cup of the olive oil and place over medium-high heat.
  • Saute the garlic in the oil just until golden, about four or five minutes. Add the onions and cook just until wilted, stirring frequently, about five or six minutes more.
  • Add the tomatoes, parsley and seasonings. Heat thoroughly and add one cup of fish stock and four cups prepared coconut milk. Bring to a boil, reduce the heat and simmer for 15 minutes. Cool and reserve. (This can be prepared a day ahead.)
  • Salt and pepper the shrimp and refrigerate.
  • Cut the fish fillets, checking for stray bones, into one-and-a-half-inch cubes, salt and pepper the cubes and refrigerate.
  • Over medium heat, bring eight cups of fish stock to a simmer.
  • Add the fish heads and trimmings to the stock, simmer for 15 minutes, strain and reserve the heads and keep the stock warm.
  • Heat the remaining olive oil in a nonreactive saute pan over medium-high heat. Add the shrimp and saute briefly, until they are pink. Remove and reserve the shrimp.
  • Add the fish cubes and saute them until they are golden but not thoroughly cooked. Remove and reserve with the shrimp.
  • Deglaze the pan with a half cup of the warm fish stock and add the reserved coconut-fish stock mixture and bring to a simmer and keep warm over very low heat.
  • To make the pirao, pick away the cheeks and excess meat from the heads and trimmings. Combine one cup of the fish meat with about a quarter cup of fish stock and puree in a food processor or electric blender.
  • In a medium-sized heat-proof bowl, add the manioc flour and whisk in the heated stock a little at a time until it is the consistency of farina.
  • Whisk in the fish puree, one tablespoon of dende oil and one teaspoon of pimente oil, or to taste.
  • Cover and keep warm over a pan of simmering water while you finish cooking the fish.
  • Raise the heat and bring the coconut-fish mixture to a simmer. Add the shrimp, cubed fish and their juices and bring to a simmer. Add the remaining two tablespoons of dende and one teaspoon of pimente oil. Transfer to a heated soup tureen or wide shallow soup plates and accompany with the pirao, slaw and boiled rice. Usually the shrimp are served in their shells and the shells eaten. If they are to be peeled - then they should be peeled just before reheating in the coconut-fish stock mixture.

Nutrition Facts : @context http, Calories 785, UnsaturatedFat 26 grams, Carbohydrate 30 grams, Fat 58 grams, Fiber 10 grams, Protein 41 grams, SaturatedFat 28 grams, Sodium 1381 milligrams, Sugar 8 grams, TransFat 0 grams

PIRAO (MANIOC POLENTA)



Pirao (Manioc polenta) image

Provided by Nancy Harmon Jenkins

Categories     side dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 4

2 1/2 cups fish broth
Salt and freshly ground black pepper to taste
1 tablespoon tomato paste
1 1/2 cups manioc flour

Steps:

  • Bring the fish broth to a rapid boil, and stir in a little salt and pepper. Add the tomato paste, and stir to incorporate thoroughly. Sprinkle in the manioc flour, a little at a time, stirring vigorously and continuously until all the flour has been incorporated and the mixture has the consistency of soft ice cream. Serve immediately; like polenta, pirao gets stiffer the longer it sits.

Nutrition Facts : @context http, Calories 100, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 1 gram, Fiber 1 gram, Protein 4 grams, SaturatedFat 0 grams, Sodium 259 milligrams, Sugar 0 grams

MOQUECA COM PIRAO (BRAZILIAN SHRIMP STEW)



Moqueca Com Pirao (Brazilian Shrimp Stew) image

I translated this recipe, sent to me upon request by my brother Gildo Juarez who lives in Rio (Brazil). Unfortunately I am unable to translate his witticism... It is served with white rice and "pirao" (recipe follows). You can use fish instead of shrimp, by the way. CAUTION: Dende oil gives this dish its special flavor, BUT too much of it may cause "piriri," a.k.a. Montezuma's Revenge! (E-mail me if you have questions.)

Provided by EURrosa1

Categories     Brazilian

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs large shrimp (reserve shells)
2 onions, sliced
3 tomatoes, sliced
4 garlic cloves, chopped
4 tablespoons dende oil (or olive oil if you can't find it)
coconut milk, 100ml
1/8 teaspoon paprika (* see note at the end)
cilantro and chives, chopped

Steps:

  • Saute onions, garlic and tomatoes in oil, in a clay pan if possible (http://static.panoramio.com/photos/original/15240632.jpg). When onions are golden-about 15 minutes-add deveined and cleaned shrimp, and wait until it gets "red"-about 15 more minutes. About 5 minutes after you added the shrimp, add coconut milk and paprika. Before serving, mix in cilantro and chives.
  • Pirao: 700ml water; 1 onion, chopped; 2 garlic cloves, mashed with salt; pepper & salt to taste; reserved shrimp shells; dash of colorau *; 1 cup manioc flour. In a pan with lid, boil all the ingredients for about 15 minutes. Drain. Put liquid back in pan; when it boils turn to a simmer. SLOWLY add manioc flour, stirring constantly (as for polenta). It is ready when it starts thickening. (It doesn't harden, but turns kinda gooey.).
  • * We actually use "colorau" (made mainly from "urucum" seeds); instead of paprika, a better substitute in my view is annatto seeds (http://www.overmundo.com.br/overblog/nosso-colorau-o-urucum). Saute annatto seeds in the dende oil, being VERY careful not to bun them; remove seeds and use the oil.

Nutrition Facts : Calories 259.2, Fat 10.9, SaturatedFat 1.8, Cholesterol 294.5, Sodium 342.8, Carbohydrate 6.8, Fiber 1.3, Sugar 3.2, Protein 32.6

More about "pirao recipes"

PIRãO | TRADITIONAL PORRIDGE FROM BRAZIL - TASTEATLAS
Pirão is the quintessential Brazilian side dish which resembles a watered-down porridge or polenta. It appears in numerous varieties throughout the country, but it is mainly prepared by …
From tasteatlas.com


PIRãO (CREAMY MANIOC) RECIPE - YUMMLY
Pirão (creamy Manioc) With Manioc Flour, Fish, Salt, Black Pepper
From yummly.com


MASTER THE ART OF EASY PITA BREAD: A DELIGHTFUL RECIPE FOR EVERYONE
2 days ago Pita bread is known for its unique pocket, which forms as it cooks. Made primarily from flour, water, yeast, and salt, it’s a simple recipe that has been cherished for centuries. …
From glossykitchen.com


FISH PIRãO WITH TURMERIC | BRAZILIAN'S KITCHEN
Apr 8, 2024 The beauty of Pirão de Peixe lies in its delightful simplicity. Unlike fussy dishes with long ingredient lists, this recipe celebrates the humble magic of a few key players. Fresh fish …
From brazilianskitchen.com


32 DELICIOUS RECIPES WITH PITA BREAD - TASTE OF HOME
Feb 14, 2024 From the Recipe Creator: I switched up my mom’s recipe to create this tasty pita pocket variation. It’s one of our favorite grilled chicken recipes and is perfect for warm days. …
From tasteofhome.com


21 MEATBALL APPETIZER RECIPES TO GET THE PARTY ROLLING
1 day ago Easy From Scratch Meatball Sliders Recipe on Hawaiian Rolls. Photo credit: An Edible Mosaic. Meatball Sliders on Hawaiian Rolls combine tender meatballs, marinara sauce, …
From inmamamaggieskitchen.com


RECIPE - GREEN WEAKFISH WITH PIRãO (PIRãO GOURMET)
Jan 18, 2011 RECIPE - Green Weakfish with Pirão (Pirão Gourmet) Serves 4 fish fumet and pirão 2 heads, green weakfish or other medium-sized non-oily fish 1 large onion, chopped 1/2 red bell pepper, cubed 1 clove garlic, thinly sliced …
From flavorsofbrazil.blogspot.com


PIRAO (MANIOC POLENTA) RECIPE - MAGGIE'S RECIPES
Pirao is a traditional Brazilian dish made from manioc flour, which is derived from cassava root. It is commonly served alongside fish or meat dishes as a
From maggies-recipes.com


PIRãO (CASSAVA GRAVY) RECIPE - GOOD FOOD RECIPES
Dec 5, 2024 Good Food Recipes Pirão (Cassava Gravy) Recipe. December 5, 2024 0 Comments. Are you ready to explore a delicious and traditional Brazilian dish? Today, we will …
From goodfoodsrecipes.com


PIRãO (CASSAVA GRAVY) RECIPE - COOK YOUR YUMMY CUISINE
Nov 29, 2024 Pirão, often referred to as Cassava Gravy, is a beloved dish in Brazilian cuisine that combines the rich, nutty flavor of cassava flour with savory broth, creating a thick and …
From cookyouryum.com


FISH AND PRAWN PIRāO RECIPE | OTTOLENGHI RECIPES
12 : raw head‑on, shell-on tiger prawns: ¼ tsp : sweet paprika: 6 : garlic cloves, peeled and crushed: 105ml : olive oil: salt: 1 : onion, peeled and finely chopped
From ottolenghi.co.uk


PIRãO (CREAMY MANIOC) - SABOR BRASIL
Nov 11, 2011 “Sabor Brasil” is now a book with hundreds of traditional recipes interspersed with tales and st ories in a fascinating journey through knowledge and taste.. Besides illustrating ingredients and culinary procedures, it tells the …
From saborbrasil.it


FLAVORS OF BRAZIL: PIRãO - AT THE ROOTS OF BRAZILIAN CUISINE
Jan 15, 2011 Pirão is uniquely Brazilian, and has been an integral part of the Brazilian way of eating for a very long time - how long no one knows.However, it is known that the indigenous …
From flavorsofbrazil.blogspot.com


PIRãO RECIPE - COOKINGCONNECT.COM
Pirão Recipe. Ingredients with Measurements: - 1 cup of cassava flour - 4 cups of water - 1 teaspoon of salt Special equipment needed: - Wooden spoon Step-by-step instructions: 1. In a …
From cookingconnect.com


CARNE SECA COM PIRãO RECIPE - COOK YOUR YUMMY CUISINE
Dec 7, 2024 Carne Seca com Pirão is a beloved dish in Brazilian cuisine that showcases the rich flavors and cultural heritage of the country. This traditional meal features carne seca, or dried …
From cookyouryum.com


PORTOKALOPITA RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
For the phyllo and syrup: Preheat the oven to 200 degrees F. While the phyllo is still in a tight roll, cut it across into 1/2-inch-thick slices.
From foodnetwork.com


PIRãO RECIPE — FUSION FOOD
Recipe. Traditional Brazilian Pirão Savory Delight: Brazilian Pirão - A Taste of Brazil's Culinary Heritage. 4.6 out of 5 Indulge in the rich flavors of Brazil with this traditional Pirão recipe. A …
From fusionfood.ai


25+ HEALTHY AND FLAVORFUL PITA BREAD LUNCH RECIPES YOU NEED TO TRY
1 day ago Spicy Tuna Salad Pita Wrap. The Spicy Tuna Salad Pita Wrap is a low-carb, keto-friendly lunch option that’s packed with flavor and healthy fats. It features a simple yet tasty …
From chefsbliss.com


FISH PIRãO BY FILIPE DUARTE | CREME: STEP-BY-STEP VIDEO RECIPES
A traditional Brazilian preparation, Fish Pirão is a broth thickened with cassava flour. Here, the Chef uses a very intense and aromatic fish broth. It's a perfect accompaniment to grilled fish, …
From creme.com


AIR FRYER PITA CHIPS - MY BEST AIR FRYER RECIPES
3 days ago Making pita chips in an air fryer is easy, quick, and fuss-free. However, it’s important to follow these simple steps to achieve the best results: Cut the pita bread into triangles or …
From mybestairfryerrecipes.com


FLAVORS OF BRAZIL: RECIPE - FISH PIRãO (PIRãO DE PEIXE)
Jan 17, 2011 RECIPE - Fish Pirão (Pirão de Peixe) Serves 4 2 Tbsp. extravirgin olive oil 1 Tbsp. ground annatto (can substitute sweet red paprika) 2 crushed cloves garlic 3 medium tomatoes, seeded and chopped 1 medium onion, …
From flavorsofbrazil.blogspot.com


Related Search