1 kg of fish (whiting, sea bass, papaterra, gilt, etc.)
1 hand of cilantro
1 hand green chives
1 medium onion
3 cloves garlic
Scrape the fish well, remove the viscera and cut it into cubes 5 cm wide. Then clean it with lemon and let it rest in a dish with salt water. Break the garlic, cut the onions, add the cilantro, the green chives and salt. Rub a little soybean oil (two tablespoons) and olive oil (a spoon) in the bottom of the crock pot,
Add to the pan the dough obtained in the punch, passing it in its bottom. Remove the fish slices from the dish in water and salt. Turn the pies from side to side in the seasonings of the pan. Put them so they are not on top of each other. Cut the rest of the coriander, green onion, tomato and regular onion and place in this order over the fish slices that are in the pan. Drizzle with a little olive oil and lemon juice. Let rest for 20 to 60 minutes. Melt in a little oil and three tablespoons of urucum.
When it comes to cooking, pour a little of this broth over the moqueca. When it begins to boil, check the salt. Do not put water, do not overturn and cook with the pan open. Go check the taste of salt and lemon. Bring to the hard boil for 20 to 25 minutes.
Swing the pot occasionally with a thick piece of cloth so that the fish fingers do not grasp the bottom. You can add some white rice.