Torta capixaba is a traditional and complex Brazilian dish originating from Espirito Santo. This seafood pie is made with a massive list of ingredients: fish such as sea bass, hake, and grouper, mussels, siri crabmeat, salt cod, shrimp, olive oil, garlic, onions, tomatoes, green onions, cilantro, red bell peppers, coconut milk, cloves, cinnamon, palm hearts, olives, and eggs.

The onions and garlic are sautéed, followed by the tomatoes, cilantro, red peppers and green onions. The combination is simmered with added fish, mussels, crabmeat, shrimp, and salt cod. The other ingredients are then added to the pot, and the combination is simmered until the liquid has almost evaporated.

Scrambled eggs are added to the pan, and the mix is then baked in a clay casserole dish until the eggs set. Torta capixaba is often garnished with tomato and onions slices on top, which should be baked until golden and the dish is then served warm.

It dates back to the 19th century, when it was served during the meatless days of Easter week. Nowadays, it's prepared throughout the year, but it's especially popular on Easter Sunday.