Makes: 4-5 servings
Preparation Time: 40 minutes
- 1 KG OF SPOTTED SORUBIM CUT INTO LARGE CUBES
(USE THE HEAD AND TAIL TO MAKE A BROTH ALONG WITH THE VEGETABLE SCRAPS)
- JUICE OF 1 LIME
- ½ TABLESPOON OF ANNATTO
- 3 TABLESPOONS OF OLIVE OIL
- 1 ONION, CUT INTO STRIPS
- 2 GARLIC CLOVES, MINCED
- 2 PEELED AND DESEEDED TOMATOES, CHOPPED
- 1 KG OF MANIOC, CUT INTO PIECES, WITH THE CENTRAL FIBRE REMOVED
- FISH STOCK (MADE WITH THE SORUBIM’S HEAD AND TAIL)
- 1 TEACUP OF CHOPPED HERBS (PARSLEY, SCALLIONS, AND CORIANDER)
- SALT AND BLACK PEPPER TO TASTE
Season the fish with the lime juice, salt, and black pepper. Add the annatto and fry all sides in olive oil, without browning excessively; remove and set aside. In the same pot, braise the onion, garlic, and tomatoes. Add the manioc and cover with fish stock (or water). Cook the manioc until it falls apart and is creamy. Return the fish pieces, heat slightly, and garnish with the herbs. Serve with white rice and manioc flour.
IN DETAIL: The word “mojica” comes from the Tupi language meaning “broth thickened with flour”. This is a typical dish in the Mid-West, where manioc helps to give body to the recipe. The Amazonian region mojicas frequently use uarini and tambaqui flours.