Originally called: Moqueca Capixaba
Total time: 1h 20min
Servings: 2-3 portions
Suggestion: Serve with a side of hot pepper sauce.
Ingredients:
- 2 sea bass/cod steaks (approx. 2.2 lbs) + trimmings (head/tail) or small pieces for the broth
- 1 tablespoon of PERFEITO NO.3
- 1 carrot
- 1 onion
- 1 stalk of leek
- 4 ¼ cups of water
- 1 tablespoon of annatto seeds
- 3.4 fl oz of vegetable oil (canola, corn, soybean, or sunflower)
- 1 chopped onion
- 4 chopped tomatoes
- 2 minced garlic cloves
- Fresh cilantro, to taste
Instructions:
-
Season the fish with PERFEITO NO.3
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Prepare the annatto oil: In a low heat, combine annatto seeds and vegetable oil and heat for about 5 minutes.Turn off the heat, let it sit for 15 minutes, and strain.
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Prepare the fish broth: In a pot, combine the fish trimmings (or small pieces) with carrot, onion, and leek. Bring to a boil over low heat and cook for 20 minutes.
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Assemble the Moqueca:
- In a casserole, layer half of the chopped tomatoes, onion, and garlic.
- Place the fish on top of the vegetables.
- Add 1-2 tablespoons of annatto oil.
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Cover with the remaining vegetables then pour in the fish broth until the fish pieces are submerged.
- Sprinkle with fresh cilantro leaves and cook over low heat for 35 minutes.
