Ingredients
- 700 g white fish, in slices
- 2 tomatoes
- 1 onion
- 1 yellow bell pepper
- 4 garlic cloves
- 1 lemon (juice)
- 1 teaspoon annatto (urucum)
- 3 tablespoons oil
- 200 ml water
- Salt, pepper and cilantro
Step-by-step
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- Marinate the fish with lemon juice, garlic, salt and pepper for 15 minutes.
- Add the onion and half the tomato: chop 4 sec/speed 5. Add the annatto-infused oil and sauté 5 min/120°C/speed 1.
- Layer the fish, tomato slices and bell pepper inside the mixing bowl.
- Add the water and cook 20 min/100°C/reverse/spoon speed without stirring.
- Check that the fish is cooked and the sauce is orange.
- Sprinkle with cilantro and serve with rice and pirão.
Tips
- Moqueca capixaba doesn't use coconut milk or palm oil, unlike the Bahian version.
- Annatto gives it the characteristic reddish color.
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