Makes: Serves 2
Preparation Time: 1 hour and 15 minutes, plus preparations in advance
Level: Easy
INGREDIENTS
- 1 SPRING CHICKEN
- 1 TEACUP OF WHITE WINE
- THYME SPRIGS
- SALT AND BLACK PEPPER TO TASTE
FOR THE POLENTA
- 2 TEASPOONS OF BUTTER
- ½ ONION, DICED
- 2 GARLIC CLOVES, MINCED
- 2 TEACUPS OF CORNMEAL
- CORN OIL, FOR FRYING
- SALT TO TASTE
PREPARATION
Season the fish with the lime juice, salt, and black pepper. Heat up the olive oil mixed with urucum and braise the onion, garlic, tomato, allowing them to release some of their juices (if that doesn’t happen, add a bit of water or fish stock). Add the fish and cook with the lid on until the meat is tender. Garnish with the herbs and serve with white rice and a pirão (mush) made with the fish’s head.
