Preparation

Annatto tincture:
Place the annatto seeds and the oil in a pan, bring to high heat and let it warm until the oil turns red, remove from heat, let it cool, strain and set aside.
Stew:
Season the fish slices with crushed garlic, salt, lemon juice.
Grease a clay pot with 1 tablespoon of oil, place the fish slices in the pan, side by side, without overlapping, cover with onion, tomato, chives, coriander, drizzle with 2 tablespoons of oil and 3 tablespoons of the prepared annatto tincture (reserve the rest for use in other preparations).
Bring the pan to a high heat, let it start to boil, check the seasoning, turn the heat down, cover the pan and cook, without turning the pieces, shaking the pan from time to time so that the fish does not stick to the bottom, for about 20 minutes or until the slices are tender.
Remove from the heat and serve in the pan itself, accompanied by white rice, Pirão de Peixe and Pepper Sauce.

Ingredients

  • Annatto tincture
  • 2.5 tablespoons of annatto seeds
  • 1 cups of oil or olive oil.
  • Ingredients for Moqueca:
  • 2 cloves of crushed garlic
  • Salt to taste
  • 3 tablespoons of lemon juice
  • 1 kg of fish slices (sea bass or whiting)
  • 1 and half large chopped onion
  • 5 medium tomatoes without skin and seeds, chopped
  • 2 tablespoon chopped green onions
  • 2 tablespoons chopped coriander
  • 2 tablespoons of olive oil