Entree: Brazil – Espirito Santo – Peixada Capixaba (Traditional Espírito Santo coconut-tomato fish stew with cassava and vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 ml) annatto (urucum) oil or 1 tsp (5 g) annatto seeds toasted in oil
- 1 large yellow onion, thinly sliced, about 8 oz (225 g)
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped, about 10 oz (300 g)
- 1 red bell pepper, sliced, about 6 oz (170 g)
- 1 green bell pepper, sliced, about 6 oz (170 g)
- 1 small hot pepper (malagueta or jalapeño), seeded and sliced (optional)
- 1 lb (450 g) fresh cassava (manioc), peeled and cut into 1-inch (2.5 cm) chunks
- 2 cups (480 ml) coconut milk
- 2 cups (480 ml) fish stock or light vegetable stock
- 1/4 cup (15 g) chopped fresh cilantro
- 2 tbsp (30 ml) chopped parsley
- 1 lime, juiced
- 1 tsp (5 g) sea salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 bay leaf
- Cooked white rice and farinha (manioc flour) for serving

Instructions

1. Peel and cut cassava into 1-inch chunks, rinse and place in a large pot with enough water to cover; bring to a simmer and cook until just tender, about 15–20 minutes, then drain and set aside.
2. In a wide, heavy skillet or shallow pot, heat the olive oil with the annatto oil over medium heat; add the sliced onion and cook until soft and translucent, about 6–8 minutes. Add the garlic and cook 1 minute more until fragrant.
3. Add the chopped tomatoes and bell peppers and cook until they begin to break down, about 6–8 minutes. Stir in the bay leaf.
4. Pour in the coconut milk and fish stock and bring the mixture to a gentle simmer. Season with salt and pepper.
5. Add the cooked cassava to the simmering broth and nestle the fish fillets into the liquid. Spoon some broth over the fish, cover, and simmer gently until the fish is opaque and cooked through, about 8–10 minutes depending on thickness.
6. Stir in the lime juice, chopped cilantro, and parsley; adjust seasoning with more salt or lime if needed. Remove the bay leaf.
7. Serve the Peixada Capixaba hot with white rice and farinha on the side, spooning broth and vegetables over the rice.
8. Leftovers keep well refrigerated for 1–2 days; reheat gently to avoid breaking up the fish.