Moqueca Capixaba

🛒 Ingredients

• Cod Fillets 150 g · 146 kcal
• Olive Oil 14 g · 119 kcal
• Garlic Cloves 5 g · 7 kcal
• Onion 50 g · 20 kcal
• Tomatoes 100 g · 18 kcal
• Green Bell Pepper 38 g · 8 kcal
• Red Bell Pepper 38 g · 8 kcal
• Fresh Cilantro 8 g · 2 kcal
• Lime Juice 6 g · 2 kcal
• Annatto Seeds 1 g · 0 kcal

👨‍🍳 Instructions

1. Season the cod fillets generously with salt and pepper, then set aside. Prepare a fragrant annatto oil by gently heating olive oil with annatto seeds in a small pan until the oil turns a rich orange-red color; strain and discard the seeds.
2. In a large clay pot or heavy-bottomed pot, drizzle some of the annatto oil. Layer half of the sliced onions, garlic, tomatoes, green bell peppers, and red bell peppers.
3. Place the seasoned cod fillets over the vegetable layer. Then, cover the fish with the remaining half of the onions, garlic, tomatoes, bell peppers, and fresh cilantro.
4. Drizzle the remaining annatto oil over the top, then cover the pot. Cook over medium-low heat for about 25-30 minutes, or until the fish is flaky and cooked through.
5. Just before serving, squeeze fresh lime juice over the moqueca for a bright finish. Serve hot, traditionally with white rice and pirão (fish broth thickened with manioc flour).