Capixaba Style Pie

INGREDIENTS

• 400 G OF GROUPER, CUT INTO CUBES
• 400 G OF BLUE CRAB MEAT
• 200 G OF PRECOOKED CHARRU MUSCLES
• 200 G OF MEDIUM SHRIMPS, CLEANED AND CHOPPED
• JUICE OF 2 LIMES
• 2 TABLESPOONS OF URUCUM OLIVE OIL
• 1 ONION, CHOPPED, PLUS A FEW SLICES FOR GARNISHING
• 3 GARLIC CLOVES, MINCED
• 5 PEELED AND DESEEDED ITALIAN (ROMA) TOMATOES, CHOPPED
• 3 TEACUPS OF FRESH PUPUNHA HEART OF PALM 
• 1½ TEACUP OF CHOPPED GREEN OLIVES, PLUS A BIT MORE
  FOR GARNISHING
• 2 BUNCHES OF CORIANDER, CHOPPED
• 1 BUNCH OF GREEN ONIONS, CHOPPED
• 8 EGGS
• SALT AND BLACK PEPPER TO TASTE

PREPARATION

Season the fish and seafood with lime juice, salt, and black pepper. In a clay pot, heat up the urucum olive oil and braise the chopped onions, garlic, and tomato. Add the fish and seafoods, braise lightly and put in the heart of palm, olives, coriander, and scallions. Remove from the heat and allow it to cool. Whisk 4 whole eggs and add to the braised ingredients. Whisk four egg whites until firm, then add the yolks and whisk for a bit longer. Pour it over the other ingredients, garnish with the onions and olives, and bake in preheated oven at 180°C for 15 minutes, until golden. 

IN DETAIL: The variety and amount of ingredients are the defining features of this dish, typical of Espírito Santo, traditionally served during the Holy Week.