Capixaba Fish Stew

Name: Capixaba Fish Stew
Yield: 8
Ingredients: 2 cloves of garlic; Juice of 1 lime and to taste salt; 2 kg of fish fillets (robalo, dourado, vermelho, cavala); 3 tomatoes, diced; 1 onion, finely chopped; 2 green onions, finely chopped; 4 sprigs of cilantro; 2 soup spoons of olive oil; 5 soup spoons of annatto or coloring

1
2 cloves of garlic
2
Juice of 1 lime and to taste salt
3
2 kg of fish fillets (robalo, dourado, vermelho, cavala)
4
3 tomatoes, diced
5
1 onion, finely chopped
6
2 green onions, finely chopped
7
4 sprigs of cilantro
8
2 soup spoons of olive oil
9
5 soup spoons of annatto or coloring

Ingredients

1
2 cloves of garlic
2
Juice of 1 lime and to taste salt
3
2 kg of fish fillets (robalo, dourado, vermelho, cavala)
4
3 tomatoes, diced
5
1 onion, finely chopped
6
2 green onions, finely chopped
7
4 sprigs of cilantro
8
2 soup spoons of olive oil
9
5 soup spoons of annatto or coloring

Directions

1
Mince the garlic with salt, add the lime juice and season the fillets
2
In a large skillet, arrange a layer of fish, then top it with part of the tomato, onion, green onion, and cilantro
3
Drizzle with olive oil and annatto
4
Alternate layers until all the fish is used
5
Cover and cook over low heat without stirring
6
Shake the skillet occasionally and cook until the fish is tender