- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. ground annatto (you can use sweet red paprika)
- 2 cloves garlic
- 3 medium tomatoes, seeded and chopped
- 1 medium onion, chopped
- 1 tablespoon finely chopped cilantro
- 1 fish head well washed (optional) or small pieces of fish
- 2 cups hot water
- salt and black pepper to taste
- 1 1/2 cup manioc flour or corn flour
Heat the olive oil in a deep pan. Add the annatto and the garlic and cook for a few minutes. Then add the tomatoes, onion, cilantro, fish head and/ or pieces of fish to the hot water. Salt to taste. Simmer for 15 minutes, then remove from heat and let cool completely. Remove the fish heads, then separate the meat from the bones. Shred the meat and return it to the broth, discarding the bones.
Reheat the broth to the simmering point (not boiling) then sprinkle the surface with manioc flour, stirring constantly and slowly adding more manioc. Stir vigorously so that lumps do not form. Reduce the heat to low and cook for approximately 10 minutes or until the pirão has thickened. Serve immediately.
- As a side dish you can serve with any kind of seafood.