Pirao (Manioc polenta)

Ingredients

• 2 1/2 cups fish broth
• Salt and freshly ground black pepper to taste
• 1 tablespoon tomato paste
• 1 1/2 cups manioc flour

Instructions

1. Bring the fish broth to a rapid boil, and stir in a little salt and pepper.
2. Add the tomato paste, and stir to incorporate thoroughly.
3. Sprinkle in the manioc flour, a little at a time, stirring vigorously and continuously until all the flour has been incorporated and the mixture has the consistency of soft ice cream.
4. Serve immediately; like polenta, pirao gets stiffer the longer it sits.