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Fish and prawn pirão

A rich, rosy pirão with tender sea bream and sweet tiger prawn.
Garlic, tomato and scotch bonnet make it cozy, bold, and fragrant.
Serve warm and spoon it up: deep flavor, silky comfort, bright kick.

dinner ⏱ 110 min 410 kcal / portion 38.0 g carbs / portion (estimated) crustaceansfishglutenmolluscssulphites 🔗 Original source

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Fish and prawn pirão
v7 · rb0e705f985 20260727Z1751 Fish Pirão 🎉 12 pieces tiger prawn ¼ tsp sweet paprika 6 pieces garlic 105 ml olive oil salt to taste 7 tbsp coriander leaf 4 pieces sea bream fillet 150 g coarse cassava flour 1 piece lime 🔪 twist off prawn heads, peel prawns, de-vein and semi-butterfly them ⏳ ⏱ 20 min mix prawns with sweet paprika, half the garlic, two tablespoons of oil and quarter-teaspoon salt, marinate 🍳 ⏱ 5 min fry prawn heads until crisp and bright pink 🔪 crush prawn heads to release liquids, strain and reserve the oil 🍳 ⏱ 1 min fry remaining garlic in reserved oil until lightly coloured 🍳 ⏱ 3 min fry onion, then add tomatoes, scotch bonnet, tomato paste and coriander, and fry for 5 minutes 🍳 ⏱ 15 min simmer stock with water 🌀 combine green chilli, white-wine vinegar and an eighth teaspoon salt ⏳ lift out fish from the stock and set aside 🍳 ⏱ 8 min whisk in cassava flour in thirds, whisking constantly to avoid lumps, then whisk until thickened and bubbling, then turn off the heat 🍳 sear marinated prawns in a very hot pan for 90 seconds on each side until golden 🍳 scrape prawn marinade into the pan with the reserved fish and warm up 🍽 transfer pirão to a shallow bowl and spoon the fish and prawns on top 🌀 toss remaining coriander with the marinated green chillies, spoon over the top, then squeeze lime and drizzle remaining oil to serve 1 piece onion 3 pieces tomato 1 piece scotch bonnet chilli 3 tbsp tomato paste 250 ml fish stock 850 ml water 1 piece green chilli 2 tsp white-wine vinegar 12 pieces half · 3 pieces two tbs oil · 30 ml quarter ts marinated prawns reserved oil 3 pieces garlic extra oil from reserve · 15 ml olive oil onion, tomato, scotch bonnet chilli, tomato paste coriander for stew · 1⅓ tbsp coriander leaf fish stock, water stock fish portion fish from stock · 4 pieces sea bream fillet hot stock base thirds · 150 g coarse cassava flour prawn marinade reserved fish pirao base seared prawns warmed fish and marinade marinated green chilli green chilli, white-wine vinegar eighth ts remaining coriander · 5⅔ tbsp coriander leaf 1 piece lime remaining oil · 15 ml olive oil pirão assembly 45 ml
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Preparation steps

  1. twist off prawn heads, peel prawns, de-vein and semi-butterfly them
  2. mix prawns with sweet paprika, half the garlic, two tablespoons of oil and quarter-teaspoon salt, marinate for 20 minutes
  3. fry prawn heads for about 5 minutes until crisp and bright pink
  4. crush prawn heads to release liquids, strain and reserve the oil
  5. fry remaining garlic in reserved oil for 1 minute until lightly coloured
  6. fry onion for 3 minutes, then add tomatoes, scotch bonnet, tomato paste and coriander, and fry for 5 minutes
  7. simmer stock with water for 15 minutes
  8. combine green chilli, white-wine vinegar and an eighth teaspoon salt
  9. lift out fish from the stock and set aside
  10. whisk in cassava flour in thirds, whisking constantly to avoid lumps, then whisk for 8 minutes until thickened and bubbling, then turn off the heat
  11. sear marinated prawns in a very hot pan for 90 seconds on each side until golden
  12. scrape prawn marinade into the pan with the reserved fish and warm up
  13. transfer pirão to a shallow bowl and spoon the fish and prawns on top
  14. toss remaining coriander with the marinated green chillies, spoon over the top, then squeeze lime and drizzle remaining oil to serve

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