1 kg of swordfish fillets
2 tablespoons of soybean oil
1 tablespoon of olive oil
2 cloves of garlic, finely minced
1 rounded tablespoon of achiote powder (ground annatto seeds)
500 g of ripe tomatoes, diced
200 g of white onion, diced
2 sprigs of fresh parsley, chopped
1 sprig of green cilantro, chopped
Salt to taste
Lime juice
1 kg of swordfish fillets
2 tablespoons of soybean oil
1 tablespoon of olive oil
2 cloves of garlic, finely minced
1 rounded tablespoon of achiote powder (ground annatto seeds)
500 g of ripe tomatoes, diced
200 g of white onion, diced
2 sprigs of fresh parsley, chopped
1 sprig of green cilantro, chopped
Salt to taste
Lime juice
Cut the fish into steaks and let it rest in a lime brine with salt for 30 minutes
Meanwhile, heat a clay pot (specifically from Espírito Santo) over medium heat
When hot, add the achiote powder, soybean oil, and garlic
Stir quickly to combine
Next, add half of the tomatoes, parsley, half of the white onion, half of the green cilantro, and salt
Stir again to combine
Let it simmer for another few minutes
Add 100 ml of water (to help loosen the sauce from the bottom of the pot) along with the fish steaks and olive oil, as well as the remaining tomatoes and white onion on top of the fish
Let it simmer for about 20 minutes
Taste and adjust seasoning if needed
If too salty, add a splash of the brine the fish was resting in
When serving the moqueca, sprinkle some chopped cilantro on top, and if desired, drizzle with more olive oil
Serve with white rice and fish head soup (see separate recipe)
Prepare the fish head soup
Use all the same spices used for the moqueca, reduced to half
Prepare them in the same manner as the moqueca
Add 3-4 cups of water and the fish head
When cooked, blend the fish head back into the broth
Let it simmer again until the broth reaches its thickest point
Slowly add cornstarch to prevent lumps
Stir with a wooden spoon
Obs.: Malagueta peppers should be served on the side.
