Fish & seafood
Capixaba Moqueca
The lighter Espírito Santo version, without coconut milk or dendê oil.
Gluten-free
Ingredients
- 700 g white fish fillets, in pieces
- 1 onion, in rings
- 3 ripe tomatoes, sliced
- 4 garlic cloves
- 1 bunch cilantro and scallion, chopped
- 3 tablespoons olive oil
- 1 teaspoon annatto (urucum) powder
- Juice of 1 lime
- Salt and pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Marinate the fish with lime, salt, pepper and garlic for 15 minutes.
- Put half the onion and the garlic in the mixing bowl, 4 sec/speed 5.
- Add the oil and annatto; sauté 4 min/120°C/speed 1.
- Layer the fish, onion rings and tomato inside the mixing bowl.
- Pour in 150 ml water and scatter the cilantro and scallion on top.
- Set 22 min/100°C/reverse/spoon speed without stirring.
- Adjust the salt and serve with white rice.
Tips
- Annatto gives it its characteristic reddish color without altering the flavor.
- Traditionally cooked in a clay pot; the mixing bowl replaces it here.
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