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 white fish, coriander, tomatoes, and extra virgin olive oil, traditionally simmered in a clay pot for an authentic, deep flavor.
0.0 / 5 by 0 Reviews
Ingredients
1 bunch fresh coriander, chopped
1 bunch spring onions, chopped
Bird's eye chilli to taste, chopped or thinly sliced
3 garlic cloves, crushed
4 ripe tomatoes, sliced into rounds
Soybean or neutral vegetable oil
1 kg fresh firm-fleshed white fish, cut into 5cm steaks
1 medium onion, thinly sliced
Extra virgin olive oil
Annatto powder (urucum) for color and flavor
1 bunch spring onions, chopped
Bird's eye chilli to taste, chopped or thinly sliced
3 garlic cloves, crushed
4 ripe tomatoes, sliced into rounds
Soybean or neutral vegetable oil
1 kg fresh firm-fleshed white fish, cut into 5cm steaks
1 medium onion, thinly sliced
Extra virgin olive oil
Annatto powder (urucum) for color and flavor
Where to find ingredients
Find fresh white fish (like hake or sea bass as suitable substitutes for local Atlantic varieties) at your local fishmonger or the fresh fish counter at major supermarkets. Fresh coriander and spring onions are widely available in the produce section. Annatto powder (urucum) can be sourced at specialist international grocers or Latin American food shops in larger cities.
Preparation method
- Clean the fish thoroughly, removing any scales and viscera, then slice into steaks approximately 5 cm thick.
- Rinse the fish under cold running water and leave it to rest on a plate with a light sprinkling of salt for a few minutes.
- Crush the garlic and combine with the onion slices, chopped coriander, spring onions, and a pinch of salt to create a rough paste.
- Drizzle two tablespoons of vegetable oil and one tablespoon of olive oil into the base of a clay pot.
- Spread the herb and garlic paste across the bottom of the pot to create an aromatic base.
- Remove the fish steaks from the salted plate and place them in the pot, turning them to ensure they are well-coated in the herb paste.
- Arrange the fish steaks in a single layer to ensure even cooking.
- Layer the tomato rounds, onion slices, and the remaining coriander and spring onions on top of the fish.
- Drizzle the dish with a splash of extra virgin olive oil and lemon juice to taste.
- Allow the ingredients to marinate for 20 to 60 minutes so the flavors can properly develop.
- In a small pan, gently heat three tablespoons of vegetable oil with the annatto powder until it forms a deep reddish infusion.
- Just before cooking, pour this annatto-infused oil over the top of the fish.
- Place the pot over medium-high heat until it begins to simmer, then adjust seasoning with salt and lemon juice.
- Do not add water; cook uncovered, keeping a close eye on the seasoning and the integrity of the fish.
- Cook for 20 to 25 minutes, gently shaking the pot from time to time using a thick cloth to prevent the fish from sticking to the base.
- Once the fish is cooked through and the broth is flavorful, serve immediately while hot, accompanied by white rice, pirão, and your preferred condiment.
Observations
The moqueca capixaba is a hallmark dish from the state of Espírito Santo, celebrated for its bold flavor profile and tender texture. Crafted with fresh, firm-fleshed fish, aromatic herbs, and premium olive oil, it is slow-cooked in a traditional clay pot, which develops a rich, complex taste and a beautiful presentation. Perfect for family gatherings or special occasions, this recipe relies on simple, high-quality ingredients and classic techniques to deliver an exceptionally flavorful and satisfying meal.
Ratings and comments