Torta Capixaba - Brazilian Seafood Pie

Ingredients

• 500g (1.1 lb) white fish fillets, such as cod or haddock 500g (1.1 lb) white fish fillets, such as cod or haddock
• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 250g (8.8 oz) crabmeat, cooked and shredded 250g (8.8 oz) crabmeat, cooked and shredded
• 250g (8.8 oz) mussels, cleaned and debearded 250g (8.8 oz) mussels, cleaned and debearded
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste
• Pastry crust for a double-crust pie Pastry crust for a double-crust pie

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 10g)
• Carbohydrates: 15g (Sugar: 4g)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. 3.
   Add the tomatoes, red bell pepper, and green bell pepper to the skillet. Cook for 5 minutes, until the vegetables are softened.
4. 4.
   Stir in the tomato paste, paprika, cilantro, and parsley. Cook for an additional 2 minutes.
5. 5.
   Add the fish fillets, shrimp, crabmeat, and mussels to the skillet. Pour in the coconut milk and season with salt and pepper. Simmer for 10 minutes, until the seafood is cooked through.
6. 6.
   Roll out half of the pastry crust and line a pie dish with it. Pour the seafood filling into the pie dish.
7. 7.
   Roll out the remaining pastry crust and place it on top of the filling. Seal the edges and make a few slits on the top crust to allow steam to escape.
8. 8.
   Bake the Torta Capixaba in the preheated oven for 30-35 minutes, or until the crust is golden brown.
9. 9.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and free from any unpleasant odor. If using frozen fish, thaw it thoroughly before cooking.
• Shrimp — Remove the shells and devein the shrimp before using. For a more pronounced flavor, you can use shell-on shrimp and remove the shells after cooking.
• Mussels — Scrub the mussels thoroughly under cold water to remove any dirt or debris. Discard any mussels that do not close when tapped.

Tips & Tricks

• To save time, you can use store-bought pastry crust instead of making it from scratch.
• Experiment with different types of seafood based on availability and personal preference.
• Serve the Torta Capixaba with a squeeze of fresh lemon juice for an extra burst of flavor.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Torta Capixaba warm as a main course, accompanied by a fresh green salad or steamed vegetables. It pairs well with a crisp white wine or a refreshing caipirinha cocktail.

Presentation advice

Garnish the Torta Capixaba with a sprinkle of fresh cilantro or parsley leaves for a vibrant touch. Serve it in individual pie dishes or slice it into wedges and arrange them on a platter for a beautiful presentation.