Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 700 grams of pirarucu fillets and marinate them with 1 teaspoon of sea salt, 0.5 teaspoon of freshly ground black pepper, and 1 tablespoon of fresh lime juice for 15 minutes.

2. 2

   In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of dende oil over medium heat, then add 1 large finely chopped onion and sauté until softened, about 5 minutes.

3. 3

   Stir in 4 minced cloves of garlic, 1 diced red bell pepper, and 1 diced yellow bell pepper, cooking for another 7 minutes until the peppers start to soften.

4. 4

   Add 2 roughly chopped ripe tomatoes and 1 cup of full-fat coconut milk to the pot, bringing the mixture to a gentle simmer for 10 minutes to allow the flavors to meld.

5. 5

   Carefully place the marinated pirarucu fillets into the simmering sauce, ensuring they are mostly submerged, then sprinkle 1 tablespoon of sumac over the fish.

6. 6

   Reduce the heat to low, cover the pot, and gently simmer for 15-20 minutes, or until the fish is flaky and cooked through.

7. 7

   Remove the pot from the heat and stir in 0.25 cup of fresh chopped cilantro, adjusting seasonings if necessary.