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Roasted Pacu with Manioc Flour


  • 1 whole pacu
  • 2 cloves of crushed garlic
  • juice from two lemons
  • salt to taste


  • 1/2 tea cup of butter
  • 1 sliced onion
  • 1 cabbage
  • 2 tea cups of raw manioc
  • salt to taste


Clean the fish well, removing the sales. Season with the garlic, salt and lemon juice inside and out. Leave in the seasoning for about an hour. During this time prepare the filling. Wash the cabbage leaves and cut them into fine strips. Put the cabbage in a pan with a pinch of salt. Cover the pan and leave on one side to soak. Melt the butter in a frying pan and sauté the onion. Add the manioc meal, stirring constantly. When the mixture goes golden brown, add the cabbage. Season with salt. Remove the fish from the seasoning and stuff it with the cabbage and manioc meal, pressing the stuffing in well. Sew up the belly with thread or close it with cocktail sticks. Put the fish in a baking tray and leave it to roast in a pre-heated medium oven for 40 minutes or until it is roasted.

Serves ten.