SOFT MANIOC POLENTA
_Pirão_ You'll almost always find this savory, polenta-like side dish nestled underneath Espírito Santo's _moqueca. Pirão_ has the ideal creaminess to soak up the stew's juices but also contributes plenty of character to the dish - made of manioc flour (coarse yuca meal) cooked in a stock made from fish and vegetables, including green and yellow bell peppers, it subtly suggests the tropics.
Time 1h
Yield Makes 8 (side dish) servings
Number Of Ingredients 17
Steps:
- Bring fish bones, shrimp shells, tomatoes, onion, bell peppers, cilantro sprigs, parsley sprigs, lime juice, salt, garlic, plantain, and water to a boil in a 5- to 6-quart pot, then reduce heat and simmer stock, uncovered, until liquid is reduced to about 4 cups (vegetables will exude liquid as they cook), about 25 minutes.
- Pour stock through a fine-mesh sieve into a large bowl, discarding solids.
- If there is more than 4 cups, boil until reduced; if there is less, add water. If using stock right away, bring to a boil in cleaned pot; otherwise, chill, uncovered, until completely cooled, then cover.
- Add manioc flour in a thin stream to boiling stock, whisking constantly, then whisk in salt. Reduce heat to moderately low and cook, whisking, 1 minute. Stir in chopped herbs and let stand 2 minutes. Serve immediately.
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