Name: Soft Manioc Polenta
Cook time: 20 min
Total time: 1 hour
Yield: Makes 8 (side dish) servings
Ingredients: 2 pound heads and bones from white-fleshed fish; 16 to 20 shrimp shells (from 1 pound extra-large shrimp; optional); 1 pound tomatoes, quartered; 1 medium onion, chopped; 1/4 cup chopped green bell pepper; 2 tablespoons chopped yellow bell pepper; 5 sprigs fresh cilantro; 4 sprigs fresh flat-leaf parsley; 1 tablespoon fresh lime juice; 1 teaspoon salt; 1 garlic clove, chopped; 2 (1-inch-thick) slices yellow plantain, peeled; 4 cups water; 1 cup toasted manioc flour; 1/4 teaspoon salt; 1/4 cup finely chopped fresh cilantro; 2 tablespoons finely chopped fresh flat-leaf parsley

Pirão

You'll almost always find this savory, polenta-like side dish nestled underneath Espírito Santo's moqueca. Pirão has the ideal creaminess to soak up the stew's juices but also contributes plenty of character to the dish — made of manioc flour (coarse yuca meal) cooked in a stock made from fish and vegetables, including green and yellow bell peppers, it subtly suggests the tropics.

Cooks' note:

Stock can be chilled in an airtight container up to 3 days or frozen 3 months. Bring to a boil before adding manioc flour.

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