Moqueca Capixaba

Ingredients

• 700g firm white fish fillets (such as grouper or snapper), cut into large chunks
• 3 tbsp olive oil
• 1 tbsp annatto (urucum) seeds
• 2 tomatoes, sliced
• 1 onion, sliced
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• Juice of 1 lime
• 1/2 cup chopped cilantro
• 1 cup fish or vegetable stock
• Salt and pepper to taste

Before you cook

• Cut the fish into large chunks and toss with the lime juice and a pinch of salt.
• Let the fish marinate for 15 minutes.
• Slice the tomatoes, onion and bell pepper.
• Mince the garlic.

Steps

1. Warm the olive oil with the annatto seeds in a small pan over low heat for 3 minutes, then strain out the seeds and keep the colored oil.
2. Layer half the onion, tomato and bell pepper in the bottom of a wide clay pot or heavy saucepan.
3. Arrange the marinated fish chunks on top of the vegetables.
4. Scatter the garlic over the fish.
5. Layer the remaining onion, tomato and bell pepper on top.
6. Pour the annatto oil evenly over everything.
7. Pour in the stock around the edges of the pot.
8. Bring to a gentle simmer over medium-low heat without stirring.
9. Cover and simmer for 15 minutes, until the fish is cooked through and flakes easily.
10. Season with salt and pepper.
11. Scatter the cilantro over the top.
12. Serve directly from the pot with white rice.