Moqueca Capixaba

Ingredients

• •Fish fillets
• •Tomatoes
• •Onion
• •Garlic
• •Cilantro
• •Palm oil
• •Lime
• •Bell peppers

Steps

1. 1Begin by cutting firm white fish fillets into large chunks and marinating them briefly in lime juice, minced garlic, and salt while you prepare the rest of the dish.
2. 2In a wide clay pot, known as a panela de barro, layer thinly sliced onions, ripe tomatoes, and bell peppers across the bottom, building the traditional base this dish is known for.
3. 3Arrange the marinated fish pieces over the vegetable layer and scatter more sliced tomato, onion, and pepper on top so the fish steams gently between the layers rather than being stirred.
4. 4Drizzle the annatto-infused palm oil characteristic of Espírito Santo's style over everything, which gives the stew its signature golden-orange hue and subtle earthy flavor.
5. 5Cover the pot and set it over medium-low heat, letting the moqueca cook undisturbed so the vegetables release their juices and gently poach the fish.
6. 6Resist the urge to stir too much, occasionally just shaking the pot gently to prevent sticking while keeping the layers mostly intact.
7. 7Once the fish flakes easily and the vegetables have softened into a light, fragrant sauce, scatter fresh chopped cilantro over the top.
8. 8Serve the moqueca straight from the clay pot alongside white rice and a side of pirão, a cassava-thickened broth made from the cooking liquid.