Brazilian recipe
Traditional Brazilian Fish Stew (Moqueca Capixaba)
A classic Moqueca Capixaba is a vibrant Brazilian fish stew featuring fresh fish, aromatic herbs, tomatoes, and olive oil, traditionally slow-cooked in a clay pot for an authentic, deep flavor.
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Ingredients
1 bunch fresh coriander, chopped
1 bunch spring onions, chopped
Malagueta chili peppers to taste, finely chopped or sliced
3 garlic cloves, crushed
4 ripe tomatoes, sliced into rounds
Vegetable oil
1 kg firm-fleshed fresh fish (such as grouper, sea bass, or similar white fish), cleaned
1 medium onion, thinly sliced into rounds
Extra virgin olive oil
Annatto (urucum) powder for color and flavor
1 bunch spring onions, chopped
Malagueta chili peppers to taste, finely chopped or sliced
3 garlic cloves, crushed
4 ripe tomatoes, sliced into rounds
Vegetable oil
1 kg firm-fleshed fresh fish (such as grouper, sea bass, or similar white fish), cleaned
1 medium onion, thinly sliced into rounds
Extra virgin olive oil
Annatto (urucum) powder for color and flavor
Where to find ingredients
The core aromatics like fresh coriander and spring onions are readily available at local markets and grocery stores. For the fish, look for firm-fleshed white varieties at the local fish market or the fresh fish counter of your supermarket; common local options like sea bass or grouper work beautifully. Malagueta peppers can often be found in the produce aisle or ethnic food stores. Annatto powder (often labeled as 'achiote' or 'urucum') is a specialty item; check the spice section or stores that stock Caribbean and Latin American ingredients. A clay pot (panela de barro) is the traditional vessel for this dish, but a heavy-bottomed Dutch oven can serve as a substitute if needed.
Preparation method
- Clean the fish thoroughly, removing scales and viscera, then cut into thick cross-sections, approximately 5 cm wide
- Rinse the fish under cold water and let it rest on a plate seasoned with a light dusting of salt for a few minutes
- Prepare a flavor base by mashing the garlic with the sliced onions, chopped coriander, spring onions, and a pinch of salt until it forms a paste
- Grease your clay pot with two spoons of vegetable oil and one spoon of extra virgin olive oil
- Spread the herb and garlic paste across the bottom of the pot to build a flavorful foundation
- Gently arrange the seasoned fish steaks in the pot, turning them to ensure they are well-coated with the herb paste
- Arrange the fish pieces in the pot in a single layer to ensure even cooking
- Top the fish with the tomato rounds, extra onion slices, and the remaining coriander and spring onions
- Drizzle with a little extra virgin olive oil and a squeeze of fresh lime juice
- Let the stew rest for 20 to 60 minutes, allowing the aromatics to permeate the fish
- In a small pan, warm three spoons of vegetable oil with the annatto powder until you get a vibrant red-orange oil
- Just before you start cooking, drizzle a bit of this colored oil over the top of the stew
- Place the pot over medium-high heat until it begins to simmer, then adjust the salt and lime juice to your preference
- Avoid adding water; let the stew cook uncovered, keeping a close eye on the seasoning and consistency
- Simmer for 20 to 25 minutes, gently shaking the pot using a thick kitchen towel to prevent the fish from sticking to the base
- Once the fish is perfectly cooked and the sauce has thickened, serve immediately with a side of white rice, pirão, and your favorite hot sauce
Observations
Moqueca Capixaba is an iconic dish hailing from the state of Espírito Santo, celebrated for its bold flavors and succulent texture. By layering fresh fish with fragrant aromatics and premium olive oil in a traditional clay pot, you achieve a rich, well-rounded stew. It is a perfect choice for gathering the family or hosting a special meal, relying on straightforward ingredients and time-honored techniques to create a truly delicious, soul-warming result.
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