Entree: Brazil – Mato Grosso – Mojica de Pintado (Hearty Mato Grosso-style catfish stew thickened with cassava flour and scented with tomatoes, cilantro, and coconut milk)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 2 pintado fillets, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) olive oil
- 1 medium onion, thinly sliced (150 g)
- 3 cloves garlic, minced (9 g)
- 2 medium tomatoes, chopped (250 g)
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) fish or light chicken stock
- 2 tbsp (30 ml) lime juice
- 1/2 cup (60 g) cassava (manioc) flour
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tsp (5 g) salt
- 1/2 tsp (1.5 g) ground black pepper
- 1 tbsp (15 ml) palm oil or annatto oil for finishing (optional)
- Lime wedges, for serving
- Cooked white rice, for serving

Instructions

1. Pat the pintado fillets dry, season both sides with 1/2 tsp salt and 1/4 tsp pepper. Set aside.
2. Heat the vegetable oil and olive oil in a large heavy skillet or Dutch oven over medium heat. Add the sliced onion and sauté until soft and translucent, about 6–8 minutes.
3. Add the minced garlic and chopped tomatoes; cook until the tomatoes break down and release their juices, about 5 minutes.
4. Pour in the coconut milk and stock, bring to a gentle simmer, then stir in the lime juice. Taste and adjust seasoning with remaining salt and pepper.
5. Gently slide the seasoned pintado fillets into the simmering broth, cover, and poach over low heat until the fish is opaque and flakes easily, about 8–10 minutes depending on thickness.
6. Remove the fish pieces to a plate and keep warm. Gradually whisk the cassava flour into the simmering broth a little at a time until the stew reaches a thick, porridge-like consistency; simmer 2–3 minutes to cook the flour.
7. Return the fish to the pot to warm through briefly, spoon some palm or annatto oil over the top for color if using, and sprinkle with chopped cilantro.
8. Serve the mojica hot with white rice and lime wedges on the side.