The surubí stew is a traditional dish from Guaraní cuisine, perfect for celebrating festivities like Holy Week. Its rich preparation includes delicate fish cooked in a flavorful sauce, blending tastes and aromas to delight even the most sophisticated palates. An authentic feast for the senses.
The surubí becomes the center of a delicious stew that combines flavors and textures in a unique way.
The fish pieces are seared along with onion, bell peppers, and garlic, creating a base full of tempting aromas.
The mixture of white wine, tomato sauce, and cream comes together to form a comforting and flavorful dish.
Surubí Stew
Ingredients
800 grams of Surubí
2 Chopped green bell peppers
2 Chopped onion
150 milliliters of White wine
100 grams of Fresh cheese
2 Chopped garlic cloves
250 grams of Homemade tomato sauce
½ cup of Cream
50 grams of Peas
2 tablespoons of Parsley
2 tablespoons of Oil
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : To start, clean the fish and cut into pieces.
Step 2 : Then, season with salt and pepper.
Step 3 : In a skillet, heat the oil and sauté the onion, bell peppers, and garlic.
Step 4 : Next, add the fish and proceed to sear it.
Step 5 : Add the white wine and cook for a few minutes over medium-high heat until the alcohol evaporates.
Step 6 : Once the wine has reduced, add the tomato sauce and stir all ingredients.
Step 7 : Then, pour the contents of the skillet into an earthenware pot and place it on the stove.
Step 8 : Add the cream and wait for it to start boiling.
Step 9 : At this point, add the fresh cheese and peas.
Step 10 : Remove the pot from the heat and serve with a little parsley on top.
Step 11 : It can be served with toasted bread and Tabasco.
Step 12 : Enjoy!
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