Trim, peel, and chop <quantity>2</quantity> onions. Place them in a bowl

Trim and chop <quantity>1</quantity> leek. Add to the bowl

Crush <quantity>3</quantity> garlic cloves and add to bowl

Chop <quantity>1</quantity> carrot and add to the bowl

Drizzle extra virgin olive oil into a medium-large pot over high heat

Add the vegetables and stir. Cook until they are toasted

Add <quantity>2<unit>kg</unit></quantity> of fish carcass. Stir and slightly sear the carcass

Add <quantity>5<unit>L</unit></quantity> of water and bring to a boil. Reduce the heat to medium-low. and simmer for 45 minutes until it is reduced to 2/3

Small dice <quantity>1</quantity> onion

Mince <quantity>¼</quantity> of a leek

Trim, peel and mince <quantity>3</quantity> cloves of garlic

Finely chop <quantity>¼<unit>bunch</unit></quantity> of coriander

Cut <quantity>300<unit>g</unit></quantity> of white fish fillet into <quantity>1<unit>cm</unit></quantity> x <quantity>1<unit>cm</unit></quantity> cubes

Drizzle a pot with olive oil into over medium heat

Add the diced onion and cook until translucent

Add the fish and stir until completely shredded

Add <quantity>½<unit>cup</unit></quantity> of peeled tomatoes. Crush and cook until the tomatoes become a paste

Strain <quantity>1<unit>L</unit></quantity> of the Fish Broth directly into the pot. Bring to a boil

Gradually add <quantity>150<unit>g</unit></quantity> of cassava flour, whisking constantly until thick

Season with hot sauce and salt to taste

Squeeze <quantity>½</quantity> lime and stir

Add the chopped coriander

Serve and garnish with a coriander leave. The fish pirão is ready

Enjoy!