Brazilian recipe
Traditional Moqueca Capixaba with Fresh Fish and Aromatic Herbs (Moqueca capixaba com peixe fresco e temperos aromáticos)
This classic Brazilian fish stew features fresh fish, tomatoes, cilantro, and olive oil, traditionally slow-cooked in a clay pot for an authentic taste.
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Ingredients
1 bunch fresh cilantro, chopped
1 bunch green onions, chopped
Malagueta chili to taste, minced or thinly sliced
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)
1 medium onion, thinly sliced
Extra virgin olive oil
Annatto powder for color and flavor
1 bunch green onions, chopped
Malagueta chili to taste, minced or thinly sliced
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)
1 medium onion, thinly sliced
Extra virgin olive oil
Annatto powder for color and flavor
Where to find ingredients
Fresh fish can be purchased at local municipal markets or waterfront fish docks. Herbs, vegetables, and condiments are available at local supermarkets or vegetable stalls. For authentic results, use a traditional clay pot (panela de barro). If unavailable, use a wide, heavy-bottomed pan as a substitute.
Preparation method
- Clean the fish thoroughly, removing scales and viscera, and cut into 5 cm thick steaks.
- Rinse the fish under cold water and let it rest on a plate with a light sprinkle of salt for a few minutes.
- Crush the garlic and mix with the sliced onions, chopped cilantro, green onions, and a pinch of salt to form a paste.
- Spread two tablespoons of vegetable oil and one tablespoon of olive oil in a clay pot.
- Coat the bottom of the pot with the prepared herb paste, spreading it evenly.
- Remove the fish steaks from the salted plate and place them in the pot, turning them to coat thoroughly with the herb mixture.
- Arrange the fish pieces in the pot in a single layer, ensuring they do not overlap.
- Top the fish with the remaining tomato slices, onion rings, cilantro, and green onions.
- Drizzle with a little olive oil and fresh lemon juice to taste.
- Allow the ingredients to marinate for 20 to 60 minutes so the flavors can develop.
- In a small pan, heat three tablespoons of oil with the annatto powder until it forms a vibrant reddish infusion.
- Just before cooking, pour a portion of this annatto oil over the fish.
- Place the pot over medium-high heat until it begins to boil, then taste and adjust salt and lemon as needed.
- Do not add water; cook with the pot uncovered, monitoring the flavor and adjusting the seasoning if required.
- Simmer for 20 to 25 minutes, gently shaking the pot using a thick cloth to prevent the fish from sticking to the bottom.
- Once the fish is cooked and the flavors have melded, serve hot alongside steamed white rice, fish-broth porridge (pirão), and your choice of sauce.
Observations
Moqueca capixaba is a signature dish from the Espírito Santo region, celebrated for its bold flavors and tender texture. Crafted with fresh fish, aromatic herbs, and premium olive oil, it is traditionally prepared in a clay pot, which develops a deep, rich flavor and a beautiful presentation. Perfect for family gatherings or special meals, this recipe brings together simple, fresh ingredients and time-honored cooking techniques for a truly memorable dining experience.
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