Preparation of Moqueca Capixaba, a Brazilian fish stew from the state of Espírito Santo, with some modifications. The original uses fish in slices but I used diced fish.
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How to make
Dice the onions and tomatoes
Chop the garlic
Pour a little oil into the pan and add a little annatto
Light the fire and mix well
Add onion and saute
Add the garlic and saute a little more
Add the tomato and sauté too
Remove half of the mixture and set aside
Add the diced fish marinated in salt and lemon
Avoid overlapping fish pieces
Cover the fish with half the tomatoes and onions
Chop coriander (or parsley) and chives and spread over the top
Cover and simmer over low heat
Pirão to accompany
(Pirão is a cassava flour cream made when mixing cassava flour with hot water or broth)
Chop the diced onions and tomatoes
Chop a clove of garlic, parsley and chives
Add oil and annatto in a pan
Light the fire and mix well
Add onion and garlic
Saute
Add the tomato and saute a little more
Add half a liter of fish stock or shrimp
Add the parsley and chives
Cook a little and add toasted manioc flour and salt
Mix well and cook until very creamy