Piracaldo

Instructions

1. Cut the fish into large pieces and keep chilled.
2. Heat the oil in a casserole and sweat the sliced onion, garlic and peppers for 5 minutes.
3. Add the chopped tomatoes and cumin, and let reduce for 5 minutes.
4. Pour in the water, bring to the boil, then lower the heat.
5. Gently add the fish and simmer for 12 to 15 minutes without stirring.
6. Dissolve the cassava flour in a little cold water and gradually pour it into the broth to thicken it.
7. Season, sprinkle with chopped coriander and serve with boiled cassava.