Moqueca capixaba

1. 1 Scale the fish well, gut it and cut it into steaks 5 cm wide.
2. 2 Rinse well with lime and let the steaks rest in a dish of lightly salted water.
3. 3 Crush the garlic, three onion slices, a bunch of chopped cilantro, a bunch of green onions and salt.
4. 4 Rub the bottom of the clay pot with a little soybean oil (two spoons) and olive oil (one spoon).
5. 5 Add to the pot the paste from the mortar, spreading it over the bottom.
6. 6 Remove the fish steaks from the dish of water and salt.
7. 7 Turn the steaks over in the seasonings in the pot.
8. 8 Arrange them so they are not stacked on top of each other.
9. 9 Chop the remaining cilantro, green onions, tomato and onion and place them in this order on top of the fish steaks in the pot.
10. 10 Drizzle with a little olive oil and lime juice.
11. 11 Let everything rest for 20 to 60 minutes.
12. 12 Melt three spoonfuls of annatto in a little oil.
13. 13 When it is time to put it on the heat to cook, pour some of this broth over the moqueca.
14. 14 When it starts to boil, check the salt.
15. 15 Do not add water, do not turn the steaks, and cook with the pot uncovered.
16. 16 Keep tasting the salt and lime.
17. 17 Cook over high heat for 20 to 25 minutes.
18. 18 Shake the pot every so often with a thick cloth, so the fish steaks do not stick to the bottom.
19. 19 It goes well with white rice, a good pirão and a nice sauce.

Pirão

1. 20 Once the head is cooked, add boiling water and let the meat cook until it almost falls apart.
2. 21 Remove the bones, taste for salt, and add the flour, stirring constantly so it does not form lumps.