Moqueca capixaba

1. 1 Clean the fish well, cut it into steaks, and leave it in a bowl with salt and the juice of one lime.
2. 2 Keep it this way for at least one hour.
3. 3 Set aside the head for the pirão.
4. 4 In a large clay pot, add: 2 tablespoons of oil; 1 tablespoon of mild olive oil (If you prefer, you can add more than one tablespoon).
5. 5 Green onion, white onion, cilantro. All finely chopped. Sliced tomatoes. Annatto powder (colorau).
6. 6 Then arrange the fish steaks and the shrimp, and repeat the layer of chopped seasonings.
7. 7 Do not add water or salt.
8. 8 Cook over low heat.
9. 9 When it starts to boil, add a few drops of lime juice.
10. 10 If you like, add a little coconut oil.
11. 11 Cover, wait 10 minutes and taste for salt.

Pirão

1. 12 Once the head is cooked, add boiling water and let the meat cook until it nearly falls apart.
2. 13 Remove the bones, taste for salt, and add the flour, stirring constantly so it doesn't clump.