Moqueca capixaba

Step 1: Put the 2 ¼ lb firm white fish steaks or thick fillets (sea bass, hake, cod or monkfish) in a bowl with the 3 tbsp lime juice, 4 cloves garlic and 1 ½ tsp salt, turn to coat and leave in the fridge for 20 minutes, no longer, or the lime starts to 'cook' the outside.

Step 2: Meanwhile, warm the 5 tbsp olive oil with the 2 tbsp annatto (urucum) seeds seeds in a small pan over a low heat for 3–4 minutes, until the oil turns deep red-orange. Strain out the seeds. If using ground annatto, just stir it into the warm oil.

Step 3: Pour a third of the annatto oil into the clay pot or casserole. Lay in half the 2 onions, then half the 5 ripe tomatoes, then half the ½ oz fresh coriander and 2 spring onions.

Step 4: Arrange the fish on top in one snug layer with its marinade. Cover with the rest of the onion and tomato, the 1 fresh red chilli if using, and drizzle over the remaining annatto oil. Don't add water: the tomatoes and fish make the broth.

Step 5: Cover and cook over a medium heat for 8–10 minutes, until the pot is bubbling at the edges and juices have formed.

Step 6: Lower the heat and cook for 10–12 minutes more. Common mistake: stirring the moqueca. The fish breaks into shreds; instead, hold the pot by its handles and gently swirl it now and then.

Step 7: Check the thickest piece of fish with a knife: it should be opaque all the way through and flake easily, 145°F/145 °F. Scatter over the rest of the ½ oz fresh coriander and 2 spring onions, cover and rest for 3 minutes.

Step 8: Bring the pot to the table and serve with white rice. For pirão, ladle some of the hot broth into a pan and whisk in a few spoonfuls of fine manioc flour until it thickens like soft porridge.