Name: Brazilian Fish Stew (Moqueca Capixaba)
Cook time: 40 min
Total time: 2 hour
Yield: Makes 8 servings
Ingredients: 8 (6-ounce) pieces skinless hake or Pacific cod fillet (1/2 to 1 1/4 inches thick); 1/4 cup fresh lime juice; 1/2 teaspoon finely chopped bottled malagueta peppers or 1/4 teaspoon dried hot red-pepper flakes; 2 tablespoons finely chopped garlic (3 cloves); 2 teaspoons salt; 1 pound extra-large shrimp in shell (16 to 20 per pound), peeled and deveined, reserving shells if making soft manioc polenta as accompaniment; 1 1/2 pound tomatoes, cut into 1/2-inch cubes; 1 large onion, chopped; 1/2 cup chopped green bell pepper; 1/3 cup chopped yellow bell pepper; 2 yellow plantains, peeled and each cut diagonally into 8 pieces; 1/2 cup finely chopped fresh cilantro; 1/4 cup finely chopped fresh flat-leaf parsley; 1/4 cup extra-virgin olive oil; Accompaniments: soft manioc polenta ; malagueta pepper sauce

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Photo by MIKKEL VANG

We usually encounter only one version of Brazil's signature dish in this country — the one from Bahia, rich and almost currylike with coconut milk and dendê oil. This lighter one, from Espírito Santo, reflects that state's long coastline: Its bright broth results from the fish, tomatoes, lime juice, and vegetables, which meld beautifully. And it couldn't be easier. You simply layer the marinated seafood with the other ingredients in a cold pan and turn up the heat, simmering for just 20 minutes.

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