Moqueca Capixaba

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a medium bowl, combine the fish chunks with the lime juice, minced marinade garlic, salt, and black pepper. Toss gently to coat and set aside to marinate for at least 15 minutes.

   Ongeveer 15 min

   Tip van de kok: Marinating the fish helps it become more flavorful and firm, which prevents it from falling apart during cooking.

2. 2

   In a small saucepan, add the olive oil and annatto seeds. Warm over low heat for 2-3 minutes until the oil turns a deep reddish-orange color. Do not let it smoke.

   Ongeveer 3 min

   Tip van de kok: If you can't find annatto seeds, you can use annatto powder or a small amount of paprika mixed with turmeric for color.

3. 3

   Strain the annatto-infused oil through a fine-mesh sieve into a large, heavy-bottomed pot or Dutch oven, discarding the seeds.

   Ongeveer 2 min

4. 4

   Arrange a layer using half of the sliced onion, green bell pepper, and tomato at the bottom of the pot with the annatto oil.

   Ongeveer 2 min

   Tip van de kok: This vegetable base prevents the fish from sticking and infuses the stew from the bottom up.

5. 5

   Place the marinated fish pieces in a single layer over the vegetables. Pour any remaining marinade from the bowl over the fish.

   Ongeveer 1 min

6. 6

   Top the fish with the remaining sliced onion, bell pepper, and tomato. Sprinkle the minced stew garlic over the top.

   Ongeveer 2 min

7. 7

   Cover the pot and cook over medium-low heat for about 15 minutes. The vegetables will release their own liquid to create a broth; do not add any water.

   Ongeveer 15 min

   Tip van de kok: Avoid stirring the moqueca, as this can break up the delicate fish fillets. A gentle shake of the pot is okay.

8. 8

   Add the shrimp to the pot, tucking them into the broth around the fish pieces.

   Ongeveer 1 min

9. 9

   Cover again and cook for another 3-5 minutes, until the shrimp are pink and opaque and the fish is cooked through.

   Ongeveer 5 min

   Tip van de kok: Be careful not to overcook the shrimp, as they can become tough.

10. 10

    Turn off the heat. Gently stir in the chopped cilantro and sliced scallions intended for the stew.

    Ongeveer 1 min

11. 11

    Serve immediately in bowls, garnished with the extra fresh cilantro. It is traditionally served with rice and pirão (a manioc flour gravy).