Moqueca Capizaba
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Moqueca is a Brazilian fish stew recipe made with salt water, tomatoes, onions, garlic, and often coriander; slowly cooked in a terra cotta casserole. The recipe appears courtesy of Fátima Langa in…
Ingredients
Instructions
1 Rinse the fish in cold water, cut it into 6 pieces of 3” inches wide; put in a bowl, add the lime juice and let it marinate.
2 Cut all the vegetables and place in a bowl with cilantro, saving some cilantro for garnish.
3 Prepare the annatto oil color by simmering 1 spoon of annatto in ½ cup of olive oil. Stir constantly using medium heat, turn the heat off before starting to boil. Strain it and save.
4 In a large clay pot casserole, slightly sauté the garlic with 2 tablespoons of the annatto for a few seconds.
5 Add half of the vegetable mixture then arrange the pieces of fish in layers side by side on top of vegetables.
6 Cover and let it cook for 10 minutes; checking throughout to add water if needed and salt to taste.
7 Add the remaining vegetable mixture in a layer covering the fish.
8 Decorate with slices of tomatoes and slices of onions. Put some more olive oil if necessary.
9 Add the shrimp (or any other kind of shellfish) sprinkle a bit of salt on top and let it cook for 3 to 5 more minutes.
