Fish head mush recipe

Fish head mush recipe

If you are looking for how to make a good mush, know that it needs to be made with a good broth. The fish head is perfect for preparing the necessary broth for a mush and, if you prefer, it can be used as an accompaniment to moquecas or other seafood dishes.

This fish head mush recipe was made with the special flavor of coconut milk, palm oil, some spices and finished with manioc flour, having a thick and creamy texture.

Do you want to know how to prepare this delicious fish head mush at your house? So, check out the recipe now with step-by-step photos, here at TudoReceitas!

Ingredients for making fish head mush:

 3 clean fish heads (or 2, depending on size)

 1 chopped ripe tomato

 1 large chopped onion

 2 chopped garlic cloves

 400 milliliters of filtered water

 200 milliliters of coconut milk

 1 lemon

 palm oil (to taste)

 Salt and black pepper to taste)

 ¾ cup of cassava flour (approximately)

 green smell (to taste)

How to make fish head mush:

Separate all the ingredients you will use in this recipe. If you don't want to put palm oil in your broth, replace it with paprika and also add olive oil. Fish heads need to be clean.

Tip: With the rest of the fish you can prepare a moqueca, if you prefer!

Season the fish heads with salt, black pepper and lemon. In a medium saucepan, place the fish heads and cover with tomato, onion, garlic, green smell and let it taste for a few minutes (with the heat still off).

Cover with water, coconut milk and palm oil or paprika and mix gently.

Turn the heat on and let this fish broth with coconut milk cook for about 20 to 25 minutes over a low heat.

When this time has passed, remove the fish heads from the broth and separate the meat from the fish, discarding the carcasses.

Return the shredded fish meat to the broth so that your mush has more flavor and is very rustic.

Tip: If you prefer a broth without seasoning, before adding the fish meat, strain the broth with the aid of a sieve.

With the heat turned off, add the manioc flour little by little, stirring constantly to avoid lumps.

Tip: The consistency of your mush will depend on the amount of flour. The less flour, the less thin the mush will be. For this amount of broth and flour that we suggest, the mush will have a creamy and firm consistency.

Turn on the heat after mixing all the flour in the broth, adjust the salt and stir without stopping until the mush thickens and peels a little from the bottom of the pan.

Your simple fish mush is ready and will be perfect as an accompaniment to a fish or seafood stew! We hope you enjoyed the recipe and bon appetit!

Did you enjoy discovering fish head mush? Also check out these delicious fish recipes:

Sardine made in pressure cooker

fried pacu ribs

Northeastern tilapia stew

If you liked the fish head mush recipe, we suggest you enter our Other Fish Recipes category. You can also visit a list of the best Brazilian recipes. You may be interested to read about the liver and eggs blogpost/ chestnut cookies recipe/ strawberry cheesecake slice recipe/ golden honey recipe/ Moroccan lentil salad recipe.


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