Capixaba pie

Learn how to make this pie from the Brazilian state of Espírito Santo.


  • 1kg cod
  • ½ kg of headless shrimp
  • ½ kg of shredded crab meat
  • 1.5 kg of fresh hearts of palm chopped (cooked in water with salt and a tablespoon of vinegar)
  • 1 dozen eggs
  • 4 tomatoes
  • 3 onions
  • 2 bunches cilantro
  • Green olives
  • Paprika to taste

How to prepare

Place the cod in water the night before and change the water twice. The next day, parboil the cod and clean it, removing the skin and bones. Chop the tomatoes, onions and cilantro. Mix all with the cod, adding paprika to taste. Bring to a simmer, together with the already cooked hearts of palm and the seafood. When the condiments melt, remove from heat and add 6 eggs to the pot, mixing until it turns into a dough consistency. Grease two trays with oil. Divide the mixture into the two pans. Beat the remaining 6 eggs (egg whites and then add the egg yolks) and pour over the trays. Garnish with sliced onions and green olives. Bake in preheated oven for about 40 minutes. Serve with white rice and olive oil.

Bon appétit!