Authentic Moqueca Capixaba Recipe Espírito Santo, Brazil

Name: Moqueca capixaba
Prep time: 1 h
Cook time: 50 min
Yield: 5 servings
Cuisine: Brazilian
Ingredients: 3 tbsp + 1 tsp (50 ml) olive oil; 1 lb (450g) fish scraps (head, tail, and backbone); 2 lbs (900g) fish (net weight, slices, or fillets), preferably sea bass or other firm, white-fleshed fish (in Brazil, namorado is popular); 1 tsp annatto seeds, crushed; 3 tbsp + 1 tsp (50 ml) olive oil; 5 ripe tomatoes, each chopped into 8 pieces; 2 garlic cloves; 3 tbsp + 1 tsp (50 ml) annatto oil; 1 bunch of cilantro, parsley, and green onion; 3 chopped garlic cloves; 1/4 green pepper and 1/4 red pepper, roughly chopped; 1/2 cup (120 ml) water; 2 roughly-chopped tomatoes, de-seeded; 1 pinch of finely minced, fresh dedo de moça pepper or other small, hot chile; 1 onion; 1 pinch of black pepper; 1 qt (1 L) water; a few drops of fresh lime juice; 1 pinch each of annatto powder, salt, black pepper, and malagueta pepper (or hot chile powder), to taste; salt, to taste; manioc flour, to thicken; cilantro, to taste; a few drops of lime juice