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Pintado Broth


  • 1 kg of Pintado
  • 1 clove of garlic, crushed
  • 1 kg of manioc
  • 1 1/2 litres of hot water
  • 1 green pepper, cubed
  • 2 seedless tomatoes, cubed
  • 1 onion, cut up
  • chives and cut up coriander to taste
  • chilli-pepper and salt to taste


Clean the Pintado, removing the bones and skin. Cut it into small cubes and season with garlic and salt. Peel the manioc and cut it into cubes the same size as those of the fish. Put the chillis, tomatoes, onion, coriander, salt, pepper and manioc into a pan. Cover with hot water, put the lid on and cook for 15 minutes. Serve with manioc meal in a fish broth.

Serves eight.