The first step is, in a pressure cooker, sauté the onion, garlic, tomato paste and olive oil;

Then insert the mocotó and add water until it covers all of it;

Insert the Bahian seasoning;

Let it cook under pressure for about 50 minutes;

Turn off the pan and let the pressure come out naturally;

Now remove the bones from the mocotó and add the parsley;

Put some of the mixture in a blender, add the flour, and blend well;

Pour this mixture into the remaining broth and return to the heat;

Let it cook until you get a very consistent and homogeneous broth (at this stage you don't need to cook under pressure);

Stir well so that the broth becomes creamy;

Finally, add the pepper and salt needed to stay on point;

Serve!