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Peixada with pirão

Peixada is a big Brazilian fish stew made with cod, potatoes, carrots, bell pepper and tomatoes, served with pirão, a thick mash made from the cooking broth and cassava flour. For 4 people, it takes 55 minutes and a medium skill level, at about €4.40 per serving. Success comes down to a well flavored broth and a lump free pirão.

Tonight it's Brazilian peixada, a big fish and vegetable stew, served with pirão, a thick mash made from the fish broth.

Peixada with pirão
Total time
55 min
Difficulty
Medium
Cost per person
€4.40
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Summer, Spring, Fall

Peixada is a generous dish, a vegetable broth that flavors the fish rather than drowning it. The cod simmers gently on a bed of potatoes, carrots, bell pepper and tomatoes, staying white and tender. Lime and garlic in the marinade add brightness without covering the fish's own flavor.

The pirão changes everything, this thick mash made from cassava flour and hot broth gets eaten by the spoonful, dipped into the stew, a bit like polenta that picked up the taste of the fish. It's a good dish for a Sunday when you have some time ahead of you, or to surprise guests with something they haven't tried yet.

The ingredients

4 people

Fish counter

  • Cod fillets 700 g

Fruits and vegetables

  • Potatoes 3
  • Carrots 2
  • Red bell pepper 1
  • Tomatoes 3
  • Onion 1
  • Garlic 3 cloves
  • Cilantro 1 sprig
  • Lime 2

Pantry

  • Cassava flour 150 g
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Marinate the fish with lime juice, crushed garlic, salt and pepper. 15 min

    Don't go past twenty minutes, the lime starts to cook the flesh.

  2. Sauté the onion, bell pepper and tomatoes in olive oil, then add the potatoes and carrots cut into large chunks. 10 min

    Let the tomatoes break down to build a well flavored base.

  3. Cover with a liter of hot water, bring to a simmer and cook the vegetables. 20 min

    The potatoes should stay firm, they'll keep cooking once the fish is added.

  4. Place the fish on top of the vegetables, cover and cook gently. 8 min

    Don't stir, just spoon some broth over it with a ladle.

  5. Scoop out two ladles of very hot broth, pour in the cassava flour like rain while whisking, until you get a thick mash. 5 min

    No cassava flour, fine cornmeal gives a close result.

  6. Serve the stew with the pirão on the side and chopped cilantro.

    Dip the pirão into the broth to eat it the way Brazilians do.

Our tips to get it right

  • Pick thick cod fillets, they hold up better to gentle simmering without falling apart in the broth.
  • Cut the vegetables into even pieces so they all cook at the same pace and keep some bite.
  • Taste the broth before adding the fish, that's your last easy chance to adjust the salt.

The variations

  • Swap the cod for pollock or monkfish, two firm fish that hold together well during cooking.
  • For a fish free version, use hearts of palm and plant based shrimp, the vegetable broth stays just as flavorful.
  • To save time, cut the vegetables smaller and cut their cooking time in half.

What to serve it with

  • Plain white rice
  • Lime wedges
  • Fresh fruit juice

Storage

The stew keeps for 2 days in the fridge in a sealed container, the pirão is best made fresh right before serving. Reheat gently in a saucepan, adding a little water if the broth has thickened. Freezing isn't recommended, the fish would lose its texture.

Questions about this dish

Can you replace the cassava flour in the pirão?

Yes, fine cornmeal gives a similar texture. Pour it in the same way, like rain into the hot broth, whisking to avoid lumps.

Can you make peixada ahead of time?

You can make the vegetable base ahead and reheat it. Add the fish and prepare the pirão only right before serving, to keep the best texture.

How do you avoid lumps in the pirão?

The broth needs to be very hot when you add the cassava flour. Pour it in a thin stream while whisking constantly, it will thicken evenly like polenta.

What fish works if you don't have cod?

A firm white fish like pollock, monkfish or hake works well. Avoid delicate fish that would flake apart during the broth simmer.

How long does it take to make a peixada with pirão?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a peixada with pirão?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a peixada with pirão cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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