Cichla spp

POTATO, ONION, TOMATO, and bell peppers cooked in a pot with steaks of peacock bass – this is the Caldeirada de tucunaré, a popular stew in the Amazon region. In addition to the characteristic yellow scales crossed by vertical black stripes, this fish has a distinctive peacock spot on the tail. It swims in the Amazon and Tocantins-Araguaia basins, as well as in other areas of the Northeast and in the Pantanal, where the typical preparation, à pantaneira, involves cooking the peacock bass in the oven stuffed with banana farofa (seasoned manioc flour).