Active Time

　　20 min

　　Total Time

　　1 hour

　　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.

　　

Ingredients

Makes 8 (side dish) servings

　　

For stock

2 pound heads and bones from white-fleshed fish

　　16 to 20 shrimp shells (from 1 pound extra-large shrimp; optional)

　　1 pound tomatoes, quartered

　　1 medium onion, chopped

　　1/4 cup chopped green bell pepper

　　2 tablespoons chopped yellow bell pepper

　　5 sprigs fresh cilantro

　　4 sprigs fresh flat-leaf parsley

　　1 tablespoon fresh lime juice

　　1 teaspoon salt

　　1 garlic clove, chopped

　　2 (1-inch-thick) slices yellow plantain, peeled

　　4 cups water

　　

For soft manioc polenta

1 cup toasted manioc flour

　　1/4 teaspoon salt

　　1/4 cup finely chopped fresh cilantro

　　2 tablespoons finely chopped fresh flat-leaf parsley

　　

Make stock:

Step 1

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.

　　

Step 2

Pour stock through a fine-mesh sieve into a large bowl, discarding solids.

　　

Measure stock:

Step 3

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.

　　

Make soft manioc polenta:

Step 4

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.

　　Cooks' note:

　　Stock can be chilled in an airtight container up to 3 days or frozen 3 months. Bring to a boil before adding manioc flour.