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Pirarucu à Bras

CHEF SYLVIA BERGAMO

@oavental

Bacalhau-a-Bras.jpg

INGREDIENTS

  • 500g of Pirarucu

  • 3 small onions

  • 2 garlic cloves

  • 1 stalk of garlic

  • 2 tomatoes

  • 1 chili pepper

  • parsley to taste

  • 200ml of sour cream

  • 4 eggs

  • cassava straw to taste

  • Olive oil

  • Juice of 1/2 lemon

  • salt

WAY OF DOING

  • Desalt the Pirarucu in the refrigerator for 12 hours, change the water. After desalting, reserve.

  • In a casserole, brown the olive oil, garlic, 1/2 onion, leek, tomatoes (all finely chopped), pepper.

  • Add the reserved pirarucu to the seasoning stew. Let it taste

  • In a bowl, place the eggs together with the cream and parsley, stir and set aside.

  • Brown the remaining onions (thin half-moon slices).

  • Then just add the egg cream to the stew, and finish with the manioc straw, black olives and parsley.

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