MOQUECA CAPIXABA

MOQUECA CAPIXABA image

Yield 10

Number Of Ingredients 13

3½ lbs wild caught Pacific cod steaks
Juice of two limes
Kosher salt
Freshly ground black pepper
2 tbsp urucum powder(AKA colorau)
2 bunches chopped cilantro
2 bunches chopped scallions
1 medium onion, minced
1 lb cleaned deveined medium shrimp
½ cup olive oil
1½ lbs chopped skinless Roma tomatoes
Crushed red pepper
3 garlic cloves, minced

Steps:

Rinse cod fish and pat dry. Place fish in a bowl then add salt, pepper and lime juice. Let stand for about 20 minutes. Meanwhile peel tomatoes by cutting off the top woody part and make a cross cut at the other end. Dip them in boiling water for a minute or so until skin curls. Remove from water. Let tomatoes cool. Remove skin then chop and place in a bowl. Using a wide deep skillet, add three tablespoons of olive oil and sauté onion and garlic until translucent. Add urucum powder (colorau) and stir for a minute or so to tint red. Stir to avoid burning or sticking. Make a layer of tomato, scallion and cilantro at the bottom of the pan (use about half of the cilantro and scallion for this). Add cod fish in one single layer above tomatoes. Drizzle remaining fish juices over everything. Sprinkle with salt, pepper and crushed red pepper to taste. Add remaining cilantro, tomato, scallion and olive oil. Cover pan and cook for about 15 minutes in high heat. Avoid stirring to prevent fish from breaking apart. Instead shake pan a few times while cooking to gently mix. For the last minute scatter shrimp over stew and re-cover. When shrimp are done, the dish is ready. Serve with white rice and crab pirão, made the same way as shrimp pirão by just substituting crab for shrimp