Capixaba Fish Moqueca

Name: Capixaba Fish Moqueca
Yield: 8
Ingredients: 2 kg of fish cutlets (robalo, badejo, vermelho, namorado); 3 cloves of garlic; lime juice; salt to taste; 4 tomato pieces; 1 finely chopped onion; 2 green onions chopped; 4 sprigs of cilantro (leaves only); 3 tablespoons of olive oil; 5 tablespoons of annatto tinture (see recipe)

1
2 kg of fish cutlets (robalo, badejo, vermelho, namorado)
2
3 cloves of garlic
3
lime juice
4
salt to taste
5
4 tomato pieces
6
1 finely chopped onion
7
2 green onions chopped
8
4 sprigs of cilantro (leaves only)
9
3 tablespoons of olive oil
10
5 tablespoons of annatto tinture (see recipe)

Ingredients

1
2 kg of fish cutlets (robalo, badejo, vermelho, namorado)
2
3 cloves of garlic
3
lime juice
4
salt to taste
5
4 tomato pieces
6
1 finely chopped onion
7
2 green onions chopped
8
4 sprigs of cilantro (leaves only)
9
3 tablespoons of olive oil
10
5 tablespoons of annatto tinture (see recipe)

Directions

1
Mash the garlic with salt, add lime juice, and season the fish cutlets
2
Grease a clay pot with 1 tablespoon of olive oil
3
Place the seasoned fish cutlets in the pot without overcrowding
4
Add the onion, tomato, green onions, and cilantro
5
Douse with olive oil and annatto tinture for color
6
Bring to a boil, then reduce heat and simmer
7
When the moqueca starts to open up, check if it's salty enough
8
Do not stir the fish cutlets and cook covered, shaking occasionally
9
Cook for 20-25 minutes
10
Serve in 8 portions
11
Pair with rice, fish stew, and a spicy sauce made by mixing 6 malagueta peppers with the juice of 2 limes and 3 tablespoons of vinegar
12
Chop an onion into thin slices, doing the same with cilantro and green onions (to taste)
13
Mix all together, adding olive oil as needed
14
Add a little water if the sauce becomes too spicy.