Brazilian recipe
Traditional Moqueca capixaba with fresh fish and aromatic herbs (Moqueca capixaba)
Moqueca capixaba is a classic Brazilian dish featuring fresh fish, coriander, tomato, and olive oil, traditionally slow-cooked in a clay pot for an authentic flavour.
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Ingredients
1 bunch fresh coriander, chopped
1 bunch spring onions, chopped
Bird's eye chilli, to taste, chopped or thinly sliced
3 garlic cloves, crushed
4 ripe tomatoes, sliced into rounds
Soybean oil or neutral vegetable oil
1 kg firm, fresh white fish (such as snapper, barramundi, or similar varieties)
1 medium onion, sliced into thin rounds
Extra virgin olive oil
Annatto powder (urucum) for colour and flavour
1 bunch spring onions, chopped
Bird's eye chilli, to taste, chopped or thinly sliced
3 garlic cloves, crushed
4 ripe tomatoes, sliced into rounds
Soybean oil or neutral vegetable oil
1 kg firm, fresh white fish (such as snapper, barramundi, or similar varieties)
1 medium onion, sliced into thin rounds
Extra virgin olive oil
Annatto powder (urucum) for colour and flavour
Where to find ingredients
Fresh coriander and spring onions are readily available at any local greengrocer or supermarket produce section. For the fish, visit your local fishmonger and ask for a firm-fleshed white fish suitable for braising, such as snapper or barramundi. Annatto powder (urucum) can be sourced from specialty spice shops or international food markets; as a substitute, a high-quality sweet paprika may be used, though it will lack the distinct earthy profile of the original.
Preparation method
- Clean the fish thoroughly, removing scales and viscera, then cut into portions approximately 5 cm thick
- Rinse the fish under cold water and let it rest on a plate with a light dusting of salt for a few minutes
- Crush the garlic and mix with the onion rounds, chopped coriander, spring onions, and a pinch of salt to form a paste
- Spread two tablespoons of soybean oil and one tablespoon of olive oil across the base of a clay pot
- Apply the seasoning paste to the bottom of the pot, spreading it evenly
- Take the salted fish portions and place them in the pot, turning them to coat well with the seasonings
- Arrange the fish portions in the pot in a single layer, ensuring they do not overlap
- Distribute the tomato rounds, onion, and the remaining coriander and spring onions on top
- Drizzle with a little olive oil and lemon juice to taste
- Allow the mixture to sit for 20 to 60 minutes to let the flavours meld
- In a small saucepan, heat three tablespoons of oil with the annatto powder until it forms a reddish oil
- When ready to cook, pour some of this reddish oil over the moqueca
- Place the pot over medium-high heat until it begins to simmer, then adjust salt and lemon to taste
- Do not add water; cook with the pot uncovered, checking the flavour and adjusting salt as needed
- Cook for 20 to 25 minutes, gently shaking the pot occasionally using a thick cloth to prevent the fish from sticking to the bottom
- Once the fish is cooked and the flavours are well incorporated, serve hot with white rice, pirão, and a side sauce of your choice
Observations
Moqueca capixaba is a signature dish from Espírito Santo, celebrated for its bold flavour and tender texture. Crafted with fresh, firm-fleshed fish, aromatic seasoning, and olive oil, it is slow-simmered in a clay pot to ensure a deep, robust taste and an enticing presentation. Perfect for family gatherings or special occasions, this recipe brings together straightforward ingredients and time-honoured techniques for a truly delicious, flavour-packed meal.
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