Moqueca Capixaba (Brazilian Fish and Vegetable Stew)

Ingredients & Substitutes

Instructions

1. 1

   Cut 600 grams of firm white fish fillets into 2-inch chunks and marinate them in 1 tablespoon of lime juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper for 15 minutes.

2. 2

   Finely dice 1 large yellow onion, 2 medium tomatoes, 1 red bell pepper, and 1 green bell pepper, and mince 4 cloves of garlic.

3. 3

   In a large clay pot or heavy-bottomed pan, layer half of the diced onions, tomatoes, red bell pepper, green bell pepper, and minced garlic, along with half of the chopped fresh cilantro.

4. 4

   Carefully arrange the marinated fish pieces over the vegetable layer in the pot.

5. 5

   Top the fish with the remaining half of the diced onions, tomatoes, red bell pepper, green bell pepper, and minced garlic, and sprinkle with the remaining half of the chopped fresh cilantro.

6. 6

   Drizzle 1/4 cup of olive oil, 1 tablespoon of lime juice, 1 teaspoon of annatto powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper evenly over the layers.

7. 7

   Pour 1/2 cup of water into the pot, cover it tightly, and cook over medium-low heat for 25 to 30 minutes, or until the fish is cooked through and flaky.

8. 8

   Serve the Moqueca Capixaba immediately with steamed white rice and a fresh sprinkle of 2 tablespoons of chopped fresh cilantro.