Holy Week pie

Fonte: Brazilian Cookery, de Margarette de Andrade

This pie is a dish from the Capixaba cuisine, served traditionally during the Easter holidays. In days gone by, this traditional Holy Week Pie was served around 8:00 pm on Good Friday. Nowadays it is served as lunch, dinner or supper on Good Fridays and also Holy Saturday and Easter Sunday.


  • 454 gr salted codfish
  • 454 gr cleaned, deveined fresh shrimp
  • 454 gr crabmeat
  • 1 dozen raw oysters
  • 1 dozen clams (shucked and separated from their juices)
  • 1 pound lobster meat
  • ¾ cup olive oil (or dendê oil)
  • 2 large minced onions
  • ½ chopped malagueta pepper
  • 2 cloves of garlic
  • 1 teaspoon salt
  • 4 large tomatoes, peeled and chopped
  • ¼ cup chopped parsley
  • ¼ cup lemon juice
  • 1 small can sliced hearts of palm
  • black pepper
  • 1 dozen eggs
  • thinly-sliced onions and sliced olives for garnish

How to make it

Remove the salt from the codfish and set aside. Heat oil in a very large skillet and sauté onions, malagueta pepper, and garlic pounded with the salt, and then add the tomatoes and parsley. Cover and cook the vegetables for 10 minutes over medium heat, stirring so that they will all blend together. If coriander, cumin or cloves are desired for seasoning, they should be added at this time.

Add codfish, shrimp, crab meat, oysters, clams and lobster meat to the sautéed vegetables and cook over medium heat until they are done. Sprinkle with lemon juice and let stand 10 minutes.

Add the oyster and clam juices, hearts of palm, black pepper and correct seasoning. Transfer contents to a large buttered earthenware casserole.

Beat eggs with a little salt and pour over the mixture. Garnish with onion slices and olives. Bake in a preheated 375º oven until the Torta Capixaba is dry and browned on top. It is necessary that it be dry because the pie is also served cold in wedges.

Tags: , , ,

Comments are closed.