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

Squeeze <quantity>2</quantity> limes into a bowl

Add <quantity>50<unit>ml</unit></quantity> of extra virgin olive oil

Peel <quantity>4</quantity> garlic cloves and add to the bowl

Combine <quantity>50<unit>g</unit></quantity> of salt with <quantity>5<unit>g</unit></quantity> of black pepper powder and add to the bowl

Mix with a hand blender until smooth. The marinade is ready

Cut into steaks <quantity>1</quantity> round fish of approximately <quantity>2<unit>kg</unit></quantity>

Place the fish steaks in a tall container and pour the Garlic & Lime Marinade over them, rubbing the fish to coat well. Leave to marinate for at least 10m

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

Trim, half lenghwise and remove the core and seeds of <quantity>1</quantity> tomato. Small dice

Trim, half lenghwise and remove the core and seeds of <quantity>1</quantity> green tomato. Small dice

Trim, peel and small dice <quantity>1</quantity> red onion

Finely chop the stems and leaves of <quantity>1/3<unit>bunch</unit></quantity> of coriander

Squeeze <quantity>20<unit>ml</unit></quantity> of lime juice into a bowl

Add <quantity>20<unit>ml</unit></quantity> of vinegar and <quantity>80<unit>ml</unit></quantity> of extravirgin olive oil and whisk to emulsify

Add the mixture to the cut vegetables

Add salt to taste and stir to combine. The tomato vinaigrette is ready

Place <quantity>500<unit>g</unit></quantity> of lard in a pan over medium-high heat

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

Bread the steaks with cassava flour

Add the fish in small batches and fry in the hot lard. Turn to cook evenly until golden and crispy

Transfer to a plate lined with parchment paper. The fried fish is ready

Serve the Fish Pirão and add the Fried Fish

Spoon the Tomato Vinaigrette over the fish. The fried fish, pirão & tomato vinaigrette is ready

Enjoy!