Lunch

Moqueca de Pirarucu com Emulsão de Urucum e Batata Roxinha

Name: Moqueca de Pirarucu com Emulsão de Urucum e Batata Roxinha
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Ingredients: 1 lb 4 oz pirarucu fillet (or halibut), center-cut, skin-on; 4 medium purple potatoes, halved; 8 okra pods, halved lengthwise; 3 tbsp annatto paste (urucum); 1 cup fish or vegetable stock; ½ cup full-fat coconut milk; 4 garlic cloves, smashed; 1 tsp saffron threads, bloomed in 2 tbsp warm water; 1 small yellow onion, finely sliced; 2 tbsp palm oil (dendê); 1 fresh lime, halved; 1 red bird's eye chili, whole; sea salt and white pepper to taste; 6 fresh cilantro leaves

Massive, flaky pirarucu fillet poached in a deeply fragrant annatto and saffron infusion studded with roasted garlic, the natural oils from the fish emulsifying into the broth to create a silken, ochre-hued sauce. Purple potatoes and charred okra add earthy sweetness and a whisper of black char, grounding the tropical richness.

505cal per serving 44gprotein 23gcarbs 27gfat 15min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this