Pescada Amarela no Tucupi

Eu sou paraense, nascida e criada em Belém do Pará e a receita de pescada amarela no tucupi é uma receita típica paraense muito saborosa. Veja os ingredientes.

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– 1 Pescada amarela grande sem espinha – Limões para lavar – Sal e pimenta cominho a gosto – 2 litros de tucupi – 1 cabeça inteira de alho (amassar todos os dentes) – 1 cebola grande picada – 5 pimentinha verde – Coentro, salsinha e chicória a gosto – 1 maço de jambú

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Para isso basta lavar bem as folhas e descartar a raiz e talos mais grossos. Levar numa panela com água e uma pitada de sal, deixar ferver por uns 15 minutos para amolecer. Cuidado para não deixar muito tempo, escorra e reserve.

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Enquanto o jambu ferve. Limpe o peixe e lave com limão, corte em pedaços de sua preferência e coloque em uma travessa para temperar.

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Tempere com sal, pimenta cominho e alguns dentes de alho. Deixe marinar e vá fazer o preparo do tucupi.

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Enquanto marina o peixe, coloque todo o tucupi em uma panela leve em fogo baixo e acrescente a cebola, o restante do alho, pimentinha verde e deixe ferver.

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Quando começar a ferver adicione os pedaços da pescada amarela na panela do tucupi junto com o coentro, salsinha e chicória a gosto. Deixe cozinhar por uns 20 minutos.

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Acrescente o jambu que estava reservado, misture e deixe ficar mais 5 minutos e retire do fogo. Está pronto e é perfeito para servir com um arroz branco.

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Blog de receitas da Naoca

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Pescada Amarela no Tucupi

Eu sou paraense, nascida e criada em Belém do Pará e a receita de pescada amarela no tucupi é uma receita típica paraense muito saborosa. Veja os ingredientes.

Pescada Amarela no Tucupi Ta no Cardápio dp Círio

– 1 Pescada amarela grande sem espinha – Limões para lavar – Sal e pimenta cominho a gosto – 2 litros de tucupi – 1 cabeça inteira de alho (amassar todos os dentes) – 1 cebola grande picada – 5 pimentinha verde – Coentro, salsinha e chicória a gosto – 1 maço de jambú

INGREDIENTES

Para isso basta lavar bem as folhas e descartar a raiz e talos mais grossos. Levar numa panela com água e uma pitada de sal, deixar ferver por uns 15 minutos para amolecer. Cuidado para não deixar muito tempo, escorra e reserve.

PREPARO

Enquanto o jambu ferve. Limpe o peixe e lave com limão, corte em pedaços de sua preferência e coloque em uma travessa para temperar.

PREPARO

Tempere com sal, pimenta cominho e alguns dentes de alho. Deixe marinar e vá fazer o preparo do tucupi.

PREPARO

Enquanto marina o peixe, coloque todo o tucupi em uma panela leve em fogo baixo e acrescente a cebola, o restante do alho, pimentinha verde e deixe ferver.

PREPARO

Quando começar a ferver adicione os pedaços da pescada amarela na panela do tucupi junto com o coentro, salsinha e chicória a gosto. Deixe cozinhar por uns 20 minutos.

PREPARO

Acrescente o jambu que estava reservado, misture e deixe ficar mais 5 minutos e retire do fogo. Está pronto e é perfeito para servir com um arroz branco.

PREPARO

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Pescada Amarela no Tucupi