Pirão is a classic Brazilian side dish made from fish broth and cassava flour (farinha de mandioca), resulting in a thick, flavorful porridge. This dish is a staple in coastal regions of Brazil, commonly served alongside moqueca (Brazilian fish stew) or grilled seafood. With its rich, comforting texture, Pirão is an essential part of Brazilian cuisine that perfectly complements any seafood meal.

Ingredients

4 cups (1L) fish broth

1 cup (120g) cassava flour (farinha de mandioca)

1 small onion, finely chopped

2 cloves garlic, minced

1 tomato, diced

1 tbsp (15ml) olive oil

1/2 tsp salt (or to taste)

1/2 tsp black pepper

1/2 tsp paprika

1 tbsp fresh cilantro or parsley, chopped (for garnish)

Instructions

Sauté the Aromatics In a pot, heat olive oil over medium heat. Add the chopped onion, garlic, and tomato, cooking until softened (about 5 minutes).

Add the Broth Pour in the fish broth, stirring well to combine the flavors. Let it simmer for 5 minutes.

Incorporate the Cassava Flour Slowly sprinkle in the cassava flour, stirring constantly to prevent lumps. Continue stirring until the mixture thickens, about 10 minutes.

Season and Finish Add salt, black pepper, and paprika, adjusting to taste. Cook for another 5 minutes, stirring occasionally.

Serve Warm Once the Pirão reaches a creamy consistency, remove from heat and garnish with fresh cilantro or parsley.

Serving Pirão is traditionally served as a side dish to seafood stews like Moqueca or grilled fish. It absorbs the flavors of the broth, making it an irresistible complement to any fish-based meal.

This hearty and comforting Brazilian dish is simple yet packed with flavor. Whether paired with moqueca or eaten on its own, Pirão brings an authentic taste of Brazilian coastal cuisine to your table.