Brazilian recipe
Traditional Moqueca Capixaba with Fresh Fish and Aromatic Herbs (Moqueca capixaba com peixe fresco e temperos aromáticos)
This authentic Brazilian fish stew is layered with fresh aromatics, tomatoes, and annatto, traditionally slow-cooked in a clay pot for deep, complex flavors.
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Ingredients
1 bunch fresh cilantro, chopped
1 bunch green onions, chopped
Malagueta chili peppers, to taste, finely sliced
3 garlic cloves, crushed
4 ripe tomatoes, sliced into rounds
Soybean oil or neutral vegetable oil
1 kg fresh firm-fleshed fish (snook, sea bass, or similar), cut into steaks
1 medium onion, thinly sliced
Extra virgin olive oil
Annatto powder for color and flavor
1 bunch green onions, chopped
Malagueta chili peppers, to taste, finely sliced
3 garlic cloves, crushed
4 ripe tomatoes, sliced into rounds
Soybean oil or neutral vegetable oil
1 kg fresh firm-fleshed fish (snook, sea bass, or similar), cut into steaks
1 medium onion, thinly sliced
Extra virgin olive oil
Annatto powder for color and flavor
Where to find ingredients
Find fresh, firm-fleshed fish at local seaside markets or fish stalls. Look for cilantro, green onions, garlic, and fresh tomatoes in the produce section of local supermarkets or farmers' markets. Annatto (achiote) can often be found in the spice aisle or at local provision stores. If necessary, substitute Malagueta peppers with habanero or scotch bonnet peppers for a similar heat profile.
Preparation method
- Clean the fish thoroughly, removing scales and viscera, and slice into steaks about 5 cm thick.
- Rinse the fish under cold water and let it rest on a platter with a light coating of mild salt for a few minutes.
- Crush the garlic and combine it with the sliced onions, cilantro, green onions, and a pinch of salt to form a fragrant paste.
- Spread two tablespoons of soybean oil and one tablespoon of olive oil over the bottom of a clay pot.
- Spread the herb and garlic paste across the bottom of the pot, ensuring it is well distributed.
- Remove the fish steaks from the salt and place them into the pot, turning them to ensure they are well-coated in the herb base.
- Arrange the steaks in the pot in a single layer to ensure even cooking.
- Top the fish with the slices of tomato, onion, and the remaining cilantro and green onions.
- Drizzle generously with extra virgin olive oil and fresh lime juice to taste.
- Allow the dish to rest for 20 to 60 minutes so the flavors can marry and penetrate the fish.
- In a separate small saucepan, heat three tablespoons of oil with the annatto powder until it forms a deep reddish-orange infused oil.
- Just before placing the pot on the heat, pour a bit of this colored oil over the contents of the moqueca.
- Place over medium-high heat until it begins to simmer, adjusting the salt and lime juice as needed.
- Do not add water; cook with the pot uncovered, keeping a close eye on the seasoning and adjusting as you go.
- Simmer for 20 to 25 minutes, gently shaking the clay pot occasionally with a thick kitchen towel to ensure the fish does not stick to the bottom.
- Once the fish is tender and the sauce is perfectly reduced, serve hot with white rice, pirão, and a side of your choice.
Observations
Moqueca capixaba is a celebrated dish originating from Espírito Santo, cherished for its vibrant, succulent character. By layering fresh, firm-fleshed fish with aromatic herbs and premium olive oil in a traditional clay pot, this recipe achieves an intense depth of flavor that is truly iconic. Perfect for family gatherings or special weekend meals, it relies on high-quality fresh ingredients and the slow, steady heat of the clay vessel to create a dish that is as visually striking as it is delicious.
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