Gringo Moqueca com Pirão

Name: Gringo Moqueca com Pirão
Cuisine: Brazilian
Ingredients: Simple Boiled White Rice, Simple Farofa, and malagueta pepper oil, for serving; Simple Boiled White Rice, Simple Farofa, and malagueta pepper oil, for serving; ¼ cup chopped fresh cilantro, or more to taste; ½ cup chopped fresh parsley; Simple Boiled White Rice, Simple Farofa, and malagueta pepper oil, for serving; 1 tablespoon preserved malagueta pepper oil or hot pepper sauce, or more to taste; 1 tablespoon preserved malagueta pepper oil or hot pepper sauce, or more to taste; 1 cup manioc flour (farinha de mandioca); 2 tablespoons dendê oil; 1 tablespoon chopped fresh oregano, or 1 teaspoon dried oregano; 1 tablespoon chopped fresh oregano, or 1 teaspoon dried oregano; 3 cups fresh or canned unsweetened coconut milk; 3 cups fresh or canned unsweetened coconut milk; 1 pound squid, cleaned and cut into 1-inch rings and tentacles; Salt and freshly ground pepper to taste; 1 pound small sea scallops; 1 pound medium shrimp, in their shells; 1½ pounds small littlenecks or New Zealand clams; About 8 cups fish stock; 1 cup manioc flour (farinha de mandioca); 1½ pounds small littlenecks or New Zealand clams; 1 pound robalo (a southern Atlantic fish) or other firm, white fillets, such as grouper, sea bass, or snapper, with skin (heads and trimmings reserved, ask your fishmonger); 1 pound robalo (a southern Atlantic fish) or other firm, white fillets, such as grouper, sea bass, or snapper, with skin (heads and trimmings reserved, ask your fishmonger); 1 pound robalo (a southern Atlantic fish) or other firm, white fillets, such as grouper, sea bass, or snapper, with skin (heads and trimmings reserved, ask your fishmonger); 1 pound robalo (a southern Atlantic fish) or other firm, white fillets, such as grouper, sea bass, or snapper, with skin (heads and trimmings reserved, ask your fishmonger); 1 pound robalo (a southern Atlantic fish) or other firm, white fillets, such as grouper, sea bass, or snapper, with skin (heads and trimmings reserved, ask your fishmonger); 1 pound robalo (a southern Atlantic fish) or other firm, white fillets, such as grouper, sea bass, or snapper, with skin (heads and trimmings reserved, ask your fishmonger); Salt and freshly ground pepper to taste; 1 pound robalo (a southern Atlantic fish) or other firm, white fillets, such as grouper, sea bass, or snapper, with skin (heads and trimmings reserved, ask your fishmonger); About ¾ cup extra-virgin olive oil

Gringo Fish Stew

Preparation info

Serves
10

Difficulty
Easy

Appears in

Brazil

By Christopher Idone

Published 1995

About

Ingredients

About ¾ cup extra-virgin olive oil
3 garlic cloves, chopped
2 medium

Americas
Brazil
São Paulo
Fish course
Gluten-free
Pescatarian

Method

In a large, deep nonreactive sauté pan, heat ¼ cup of the olive oil over medium-high heat. Sauté the garlic for about 1 minute, add the onions, and cook just until wilted, stirring frequently, about 5 minutes. Add the tomatoes, simmer another 5 minutes, and set aside.

Meanwhile, in a separate skillet, heat ¼ cup of the olive oil over medium heat and sauté the yellow pepper for 8 minutes