INGREDIENTS
- 2 kg of cleaned and
cut into slices - 1 unit of lemon
- 2 tablespoons of
liquor - 2 units of bell pepper
red - 2 units of bell pepper
yellow - 2 units of bell pepper
green - 8 units of tomatoes
- 2 onions
- 2 bunches of coriander
(may be replaced by
parsley) - 2 bunches of chives
green - 2 heads of garlic
Chopped beef plate - 30 g of annatto
- 250 ml olive oil
- 2 units of pepper
girl's finger - Salt to taste
PREPARATION METHOD
Place the grouper in a bowl, sprinkle with salt and set aside. Clean and remove the seeds from the fish.
tomatoes and peppers. Cut the tomatoes, peppers and onions into slices.
Chop the green seasonings. Remove the seeds and chop the chili peppers.
Chop the garlic. In a frying pan, brown the garlic with 100ml of olive oil, remove the garlic and
brown the fish in the same oil, flambé with cachaça and set aside.
In a container, place the remaining oil with the annatto, let it heat until the
even if it turns red, (be very careful not to burn), strain, discard
the annatto seeds and reserve the oil. In a clay pot (special for
moqueca), with olive oil, place a layer of onion, red pepper,
yellow, tomato and grouper, repeat until finished. Sprinkle the garlic, green seasoning, pepper
finger of girl, squeezed lemon, annatto oil and let it boil for 15 minutes or until the
fish is cooked to your liking. Remove from heat and serve with a preparation of your choice.
Example: pirão, white rice, farofa…use your imagination. Enjoy your meal!
