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Torta Capixaba with cilantro, golden brown top, filled with seafood
Brazilian baked seafood casserole with cilantro

Brazilian Seafood Pie (Torta Capixaba)

Author: Flavelo
Recipes Main Courses Appetizers
This Easter specialty from the state of Espírito Santo isn't a cake in the traditional sense, but a rich seafood stew lightened with whipped eggs and baked like a soufflé-casserole. Salt cod (bacalao) adds depth, crab adds sweetness, and cilantro brings freshness. Traditionally baked in a clay pot, it remains juicy inside while developing a golden crown.
🕒 Prep Time 1 day 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 day 1 hr
🍽️ Servings 4 servings
🔥 Calories 290 kcal
🌍 Cuisine Brazilian

Ingredients

Equipment Needed

  • Clay pot or Oven-safe baking dish
  • Whisk or Mixer
  • Large skillet

Allergen Information

⚠️ Fish
⚠️ Egg
⚠️ Shellfish

Instructions

1 ✓

Soak the salt cod in cold water for 24 hours, changing the water 3-4 times. Boil for 10 minutes, then flake the fish, removing any bones.

Tip: Soaking is crucial; osmosis draws the excess salt out of the fish, making it palatable.
2 ✓

Chop the onion, garlic, and tomatoes. Heat the oil and sauté the onion until translucent.

Tip: Add a pinch of salt early to help the onion release moisture and soften.
3 ✓

Add the flaked cod, tomatoes, sliced olives, and cilantro. Cook for 5-10 minutes until liquid evaporates. Stir in the crab meat at the end.

Tip: Only warm the crab through; cooking it too long makes it rubbery.
4 ✓

Separate the eggs. Whip the whites to stiff peaks. Mix the yolks. Transfer the stew to a baking dish, stir in the yolks, then gently fold in the egg whites.

Tip: Use a spatula and broad strokes to preserve the air bubbles in the whites.
5 ✓

Bake at 350°F (180°C) for 25-30 minutes until the top is golden brown and the center is set.

Recipe FAQ

Can I replace the salt cod?
You can use fresh cod, but you'll need to season the dish more heavily with salt.
Why did it deflate?
The air bubbles in the egg foam provide structure. If you wait too long to bake or mix too vigorously, the foam collapses.

Ingredients

  • 10 oz Salt Cod (Bacalao)
  • 7 oz Lump Crab Meat (cooked)
  • 1/4 cup Green Olives (pitted)
  • 1 medium Red Onion
  • 3 cloves Garlic
  • 1 bunch Fresh Cilantro
  • 2 medium Tomatoes
  • 4 large Eggs
  • 3 tbsp Olive Oil
  • 1 tsp Salt (use sparingly)
  • 1/2 tsp Black Pepper