The traditional Moqueca Capixaba
* 2 pounds of fresh fish (whiting, bass, dogfish, red snapper);
* 4 to 5 branches of fresh cilantro;
* 4 packs of chives;
* 2 onions,
* 2 red tomatoes, to taste;
* 2 lemons;
* olive oil;
* Pepper to taste;
For the manioc polenta (Pirão):
* Fish heads
* 1 onion
* 3 cups water
* 1 cup Manioc flour for the manioc polenta (the Pirão)
* White rice
1) Place the fish prepared as square filets, leave them in a pan with salt and the juice of one lemon for at least an hour. Remember to separate and reserve the heads for the fish sauce.
2) In a large clay pot, put two tablespoons of oil, a tablespoon of olive oil, the chives, onion, coriander, all finely chopped. Add the sliced tomatoes, in a way to cover the bottom of the pot, and paprika to taste.
3) Arrange the slices of fish and top with some more chives, onion and chopped cilantro. Do not add water or salt (here, the first time moquequeiro usually gives in to temptation and put water, but do not need it). Cook over low heat and when it boils, add a few drops of lemon. Cover the pan and cook for about ten minutes. Only then correct the salt, if required.
4) For the manioc polenta, just place the reserved fish heads in a pan and cook them, with one chopped onion. When cooked, put everything in boiling water, and boil them to the point when they will come apart. Remove the bones, adjust salt and gradually add the manioc flour to the polenta stirring constantly to avoid making lumps. Be careful not to put too much; while your polenta might seem too light, keep in mind it will thicken when it starts to boil. I have provided a more detailed recipe for Pirão
Moqueca Capixaba is served with the Moqueca in one bowl, one bowl of white rice and one bowl of manioc polenta - Enjoy your meal!