Capixaba Fish Stew

Name: Capixaba Fish Stew
Yield: 8
Ingredients: 5 tablespoons of achiote oil; 2 tablespoons of olive oil; 2 kg of fish fillets (robalo, dourado, vermelho, cavala); 4 sprigs of cilantro; 3 tomatoes, diced; 2 cloves of garlic; 2 green onions, chopped; 1 onion, finely chopped; Squeeze of 1 lime juice; To taste: salt

1
5 tablespoons of achiote oil
2
2 tablespoons of olive oil
3
2 kg of fish fillets (robalo, dourado, vermelho, cavala)
4
4 sprigs of cilantro
5
3 tomatoes, diced
6
2 cloves of garlic
7
2 green onions, chopped
8
1 onion, finely chopped
9
Squeeze of 1 lime juice
10
To taste: salt

Ingredients

1
5 tablespoons of achiote oil
2
2 tablespoons of olive oil
3
2 kg of fish fillets (robalo, dourado, vermelho, cavala)
4
4 sprigs of cilantro
5
3 tomatoes, diced
6
2 cloves of garlic
7
2 green onions, chopped
8
1 onion, finely chopped
9
Squeeze of 1 lime juice
10
To taste: salt

Directions

1
Mash the garlic with salt, combine with lime juice and season the fillets
2
In a large saucepan, arrange a layer of fish and top it with part of the tomato, onion, green onion, and cilantro
3
Drizzle with olive oil and achiote oil
4
Alternate the layers until all the fish is used up
5
Cover and cook over low heat without stirring
6
Shake the pan occasionally and cook until the fish is tender
7
Serve with rice and pirião.