Brazilian recipe
Traditional Moqueca Capixaba with Fresh Fish (Moqueca Capixaba)
Discover the vibrant flavours of this classic Brazilian fish stew, slowly cooked in a traditional clay pot with fresh aromatics and olive oil.
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Ingredients
1 bunch fresh coriander, chopped
1 bunch spring onions, chopped
Malagueta chilli (or bird's eye chilli), finely sliced to taste
3 garlic cloves, crushed
4 ripe tomatoes, sliced into rounds
Soy oil or a neutral vegetable oil
1 kg firm, fresh white fish (such as sea bass, bream, or monkfish), cut into 5cm chunks
1 medium onion, thinly sliced
Extra virgin olive oil
Annatto powder (urucum) for colour and flavour
1 bunch spring onions, chopped
Malagueta chilli (or bird's eye chilli), finely sliced to taste
3 garlic cloves, crushed
4 ripe tomatoes, sliced into rounds
Soy oil or a neutral vegetable oil
1 kg firm, fresh white fish (such as sea bass, bream, or monkfish), cut into 5cm chunks
1 medium onion, thinly sliced
Extra virgin olive oil
Annatto powder (urucum) for colour and flavour
Where to find ingredients
For the fish, visit your local fishmonger and ask for firm, white-fleshed fish. Annatto powder (urucum) can usually be found in the international or exotic spice section of large supermarkets or at specialist Caribbean or Latin American grocery stores. If you cannot find annatto, it is primarily for colour; while no substitute perfectly replicates its earthy flavour, you may use a tiny pinch of high-quality mild paprika for a similar visual effect, though the authentic result relies on annatto. Fresh coriander and spring onions are widely available at local markets and produce stalls.
Preparation method
- Prepare the fish by cleaning away any scales and innards, then cut into approximately 5cm steaks
- Rinse the fish under cold water and let it rest on a plate with a light dusting of salt for a few minutes
- Make a flavour base by mashing the garlic with the onion slices, chopped coriander, spring onions, and a pinch of salt until it forms a paste
- Coat the bottom of your clay pot with two spoons of soy oil and a spoon of olive oil
- Spread the aromatic paste evenly across the bottom of the pot
- Add the fish steaks to the pot, turning them to ensure each piece is well-coated in the herb mixture
- Arrange the fish in a single layer so that the pieces are not overlapping
- Layer the tomato slices, extra onions, and the remaining coriander and spring onions on top of the fish
- Drizzle with a little extra virgin olive oil and a splash of fresh lime juice to taste
- Let everything sit for 20 to 60 minutes so the flavours can properly infuse
- In a small pan, melt three spoons of oil with the annatto powder until you have a vibrant red-orange oil
- Just before you start cooking, drizzle this red oil over the top of the moqueca
- Place the pot over medium-high heat until it begins to simmer; check the seasoning and adjust salt and lime if needed
- Do not add water; cook with the pot uncovered, keeping an eye on the flavours and adjusting seasoning as you go
- Simmer for 20 to 25 minutes, gently nudging the pot using a thick cloth to ensure the fish does not catch on the bottom
- Once the fish is perfectly tender and the flavours have melded, serve piping hot with white rice, pirão, and your favourite side sauce
Observations
Moqueca capixaba is a hallmark dish from the Espírito Santo region, celebrated for its bold, savoury profile and juicy texture. By slow-cooking fresh fish with aromatic herbs and premium olive oil in a traditional clay pot, the flavours meld into a rich, deeply satisfying stew. It is a fantastic family-favourite for special gatherings, relying on honest, fresh ingredients and time-honoured techniques for an authentic Brazilian dining experience.
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