Capixaba Fish Stew

Name: Capixaba Fish Stew
Ingredients: 2 kg of fish fillets (snapper, golden trout, redfish); 2 cloves of garlic; lemon juice; salt to taste; 3 tomatoes, diced; 1 onion, chopped; 2 green onions, chopped; 4 sprigs of fresh coriander (leaves); 2 tablespoons olive oil; 5 tablespoons annatto (achiote)

1
2 kg of fish fillets (snapper, golden trout, redfish)
2
2 cloves of garlic
3
lemon juice
4
salt to taste
5
3 tomatoes, diced
6
1 onion, chopped
7
2 green onions, chopped
8
4 sprigs of fresh coriander (leaves)
9
2 tablespoons olive oil
10
5 tablespoons annatto (achiote)

Ingredients

1
2 kg of fish fillets (snapper, golden trout, redfish)
2
2 cloves of garlic
3
lemon juice
4
salt to taste
5
3 tomatoes, diced
6
1 onion, chopped
7
2 green onions, chopped
8
4 sprigs of fresh coriander (leaves)
9
2 tablespoons olive oil
10
5 tablespoons annatto (achiote)

Directions

1
Mash the garlic with salt, combine it with lemon juice and season the fish fillets
2
Place a layer of seasoned fish in a saucepan (off heat), followed by a layer of tomatoes, onion, green onions, and coriander
3
Repeat this process until all the fish is used up
4
Add olive oil and annatto to the top
5
Bring the saucepan to a simmer with the lid on and cook without stirring, just shaking the pan occasionally, until the fish is cooked through
6
Serve with rice or roasted sweet potato.