Spicy Fish Broth

INGREDIENTS

• 6 POTATOES, PEELED AND DICED
• 1 EGG YOLK
• 1 TABLESPOON YELLOW MUSTARD
• ½ BOTTLE CORN OIL
• JUICE OF ½ LIME
• ½ BUNCH PARSLEY CHOPPED
• ¼ ONION, SLICED
• SALT AND GROUND PEPPER TO TASTE

PREPARATION

Boil the tucupi with 1 litre of water. Crush the peppers with the garlic and coriander until they come apart and add them to the boiling broth. Put in the fish, cook for a few minutes and serve with dry manioc beiju. If you wish to, add a pinch of salt (the traditional indigenous recipe does not include it).

IN DETAIL: This spicy fish broth (in the Tupi language, “quinha” means “pepper” and “pirá”, fish) is typical of the Rio Negro region, where normally it’s eaten during the mornings. Atta ants may be added to the recipe.