50ml of Lemon Juice​

3 flitches of whiting fish or caneja fish
50ml of olive oil
1 chopped onion
2 chopped garlics
4 chopped tomatoes
:: Chopped Chives
:: Chopped Corianders (Key #1 of this recipe)
:: Annato Oil (Key#2 of this recipe, in Brazil we call it “Urucum” oil. To prepare your own, just mix the Annato seeds with a portion of olive oil, let it heat in a pan until the oil gets red! A blood red)
:: Salt

Preparation

Tip: This recipe consists in layers! Please see below:
1. Season the fish flitches with salt and lemon juice 1 minute before going to the pot.
2. Chop the tomatoes, onions, chives and corianders – reserve.

3. Layer one: take the clay pot to the stove with a little bit of olive oil to moist the pot. Take one part of the chopped onions and garlic and fry (don’t let it change its color, just sauté a little bit) and then mix with one part of the chopped tomatoes, the annatto oil.

4. Layer 2: carefully introduce the flitches (fish) into the pot. Don’t let one fish on top of another.

5. Layer 3: Take the other part of tomatoes, annatto oil, and mix the chopped chives and Corianders.
6. Close the pot and let it cook for 15 minutes.
7. At the final 4 minutes, add the seasoned (lemon juice, olive oil and salt) shrimp (200g or more) into the pot.
8. Serve boiling with a separated portion of rice and “mush”, traditionally called “Pirão”. It is a manioc flour boiled with the fish stock.

Remember: fix the season (if needed) with salt and black pepper!

Recipe for the mush:
1. Reserve part of the fish stock from the Moqueca and add it into a small pan. Let it boil and add carefully small portions of manioc flour into it until dissolves and gets a soft consistence.