Azul-Marinho

📜 Ingredients

• •firm white-fish steaks1.2 kg (2.6 lb) cleaned grouper, white grouper, or weakfish🔁 shark steaks — The broth will be milder, and the fish will flake more readily.
• •green plantains5, with peels thoroughly washed🔁 green Cavendish bananas — A traditional alternative often cited for the dish, though softer and slightly sweeter.
• 🌾farinha-da-terra3/4 cup, plus more as needed to adjust the pirão🔁 finely toasted cassava flour — The pirão will take on a toastier flavor and lose some of the character of artisanal caiçara flour.
• •ripe tomatoes4, seeded and diced
• •onions2 medium, sliced
• •garlic3 cloves, sliced
• •cilantro1/2 cup, chopped
• •clove basil1/4 cup, chopped🔁 fresh basil — It preserves the fragrance of a fresh herb, though with less anise character.
• •lime1
• •olive oil2 tablespoons
• •hot water1.2 liters (5 cups), or enough to nearly cover the fish steaks
• •salt and black pepperto taste

👨‍🍳 Preparation

1. 1

   Wash the green plantains under running water, scrubbing the peels thoroughly, then cut each into 3 pieces without peeling. Season the firm white-fish steaks with salt, black pepper, and lime juice; let stand for 10 minutes, only while you cut the vegetables.

   Use exceptionally fresh fish and keep it refrigerated until it goes into the pot.

2. 2

   Heat the olive oil in a large pot over medium heat. Sauté the onions and garlic for 3 to 4 minutes, until the onions begin to soften. Add the tomatoes, cilantro, and clove basil, then cook for 4 minutes, until they form a fragrant, moist base.

   Add the clove basil at the beginning to scent the broth without overwhelming the fish.

3. 3

   Arrange the unpeeled green plantains over the sautéed vegetables and add enough hot water to nearly cover them. Cook over medium heat for 12 to 15 minutes, until they begin to yield to the tip of a knife. The peel may lend the broth the bluish glints that give azul-marinho its name.

   Do not peel the plantains at this stage: their peel contributes to the broth’s visual identity and flavor.

4. 4

   Nestle the firm white-fish steaks among the plantains without stacking them. Partially cover and simmer gently for 8 to 12 minutes, until the flesh separates into thick flakes and loses its translucent look. Carefully remove the fish and a few plantain pieces; keep them warm on a covered platter.

   Avoid a vigorous boil: it breaks up the fish steaks and clouds the broth.

5. 5

   For the pirão, peel 2 pieces of cooked plantain and mash them with a fork in a medium saucepan. Strain 2 1/2 cups of broth, add it to the plantain, and set over low heat. Sprinkle in the farinha-da-terra gradually, stirring for 4 to 6 minutes, until it forms a fluid pirão that falls slowly from the spoon.

   If the pirão thickens too much, gradually add hot broth; it will continue to set after serving.

6. 6

   Adjust the salt in the remaining broth and serve the azul-marinho with the fish steaks, whole plantains, ladled broth, and pirão. Bring it to the table without delay, while the fish is still juicy and the pirão remains silky.

   Plain white rice can accompany the dish, but let the pirão take center stage.