Brazilian recipe
Authentic Moqueca Capixaba with Fresh Fish and Fragrant Aromatics (Moqueca capixaba com peixe fresco e temperos aromáticos)
Experience the authentic flavors of Brazil with this classic Moqueca Capixaba, featuring fresh, firm fish, ripe tomatoes, and fresh cilantro, traditionally slow-cooked in a clay pot.
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Ingredients
1 bunch fresh cilantro, chopped
1 bunch green onions, chopped
Malagueta chili peppers, to taste, sliced or finely minced
3 garlic cloves, crushed
4 ripe tomatoes, sliced into rounds
Soybean or neutral vegetable oil
1 kg fresh, firm-fleshed fish (such as sea bass, snapper, or similar white fish)
1 medium onion, thinly sliced
Extra virgin olive oil
Annatto powder (urucum) for color and depth of flavor
1 bunch green onions, chopped
Malagueta chili peppers, to taste, sliced or finely minced
3 garlic cloves, crushed
4 ripe tomatoes, sliced into rounds
Soybean or neutral vegetable oil
1 kg fresh, firm-fleshed fish (such as sea bass, snapper, or similar white fish)
1 medium onion, thinly sliced
Extra virgin olive oil
Annatto powder (urucum) for color and depth of flavor
Where to find ingredients
Fresh fish can be found at local fishmongers or the seafood counter of most grocery stores. Look for high-quality annatto powder at specialty Latin American markets or international aisles of large supermarkets. For the clay pot, check cookware specialty stores or online kitchenware retailers; a heavy-bottomed Dutch oven can serve as an alternative if needed.
Preparation method
- Thoroughly clean the fish, removing scales and viscera, then cut into approximately 5 cm thick steaks.
- Rinse the fish under cold running water and set aside on a plate with a light dusting of salt for several minutes.
- Crush the garlic and combine it with the sliced onion, chopped cilantro, green onions, and a pinch of salt to create a flavorful paste.
- Coat the bottom of a traditional clay pot with two tablespoons of vegetable oil and one tablespoon of olive oil.
- Spread the prepared herb and garlic paste across the bottom of the pot, ensuring even coverage.
- Place the salted fish steaks into the pot, turning each piece to ensure it is well coated with the aromatics.
- Arrange the fish steaks in a single layer so that they are not overlapping.
- Distribute the tomato rounds, onion slices, and the remaining cilantro and green onions over the top of the fish.
- Drizzle with additional olive oil and a splash of lime juice to taste.
- Allow the ingredients to marinate for 20 to 60 minutes so the flavors can properly develop.
- In a small saucepan, warm three tablespoons of oil with the annatto powder until it forms a deep reddish-orange infused oil.
- Just before placing on the heat, drizzle a portion of the annatto oil over the contents of the pot.
- Place the pot over medium-high heat until it begins to simmer, then adjust salt and lime juice to your preference.
- Do not add water; cook with the pot uncovered, monitoring the broth and adjusting seasoning if needed.
- Cook for 20 to 25 minutes, gently shaking the pot using a thick kitchen towel to prevent the fish from sticking to the bottom.
- Once the fish is perfectly cooked and the flavors have melded, serve piping hot with white rice, pirão, and a side of your choosing.
Observations
Moqueca Capixaba is a celebrated dish from the state of Espírito Santo, renowned for its vibrant, clean flavors and succulent texture. By layering fresh, firm-fleshed fish with aromatic herbs and olive oil, this stew relies on the slow-cooking process of the traditional clay pot to meld the ingredients into a harmonious, rich broth. Perfectly suited for family gatherings or special weekend meals, this recipe showcases how simple, high-quality ingredients and traditional methods result in a truly memorable dining experience.
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