Brazilian recipe
Traditional Moqueca Capixaba with Fresh Fish and Aromatic Spices (Moqueca capixaba)
Moqueca Capixaba is a classic Brazilian seafood stew, crafted with fresh fish, coriander, tomatoes, and olive oil, traditionally slow-cooked in a clay pot for an authentic taste.
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Ingredients
1 bunch of fresh coriander, chopped
1 bunch of spring onions, chopped
Malagueta pepper to taste, finely sliced
3 cloves of garlic, crushed
4 ripe tomatoes, sliced into rounds
Soybean or neutral vegetable oil
1 kg firm-fleshed fresh fish (such as sea bass, snapper, or similar white fish)
1 medium onion, sliced into thin rings
Extra virgin olive oil
Urucum powder (annatto) for color and seasoning
1 bunch of spring onions, chopped
Malagueta pepper to taste, finely sliced
3 cloves of garlic, crushed
4 ripe tomatoes, sliced into rounds
Soybean or neutral vegetable oil
1 kg firm-fleshed fresh fish (such as sea bass, snapper, or similar white fish)
1 medium onion, sliced into thin rings
Extra virgin olive oil
Urucum powder (annatto) for color and seasoning
Where to find ingredients
You can find fresh white fish at local wet markets or specialized fishmongers. Coriander, spring onions, and tomatoes are readily available at any local vegetable vendor (sabzi mandi). Urucum (annatto) can often be found at specialized spice shops or upscale gourmet grocers. If you cannot source a traditional clay pot, a heavy-bottomed pan may be used as a substitute, though it will alter the authentic heat retention.
Preparation method
- Clean the fish thoroughly, removing scales and viscera, and cut it into steaks approximately 5 cm thick.
- Rinse the fish under cold running water and let it sit on a plate with a light dusting of salt for a few minutes.
- Mash the garlic and mix it with the sliced onions, chopped coriander, spring onions, and a pinch of salt to create a fragrant paste.
- In a traditional clay pot, grease the bottom with two tablespoons of soybean oil and one tablespoon of olive oil.
- Spread the prepared spice paste evenly across the bottom of the clay pot.
- Remove the fish steaks from the salt and place them into the pot, turning them to coat thoroughly with the aromatics.
- Arrange the fish pieces in the pot in a single layer, ensuring they do not overlap.
- Distribute the tomato rounds, onion rings, and the remaining coriander and spring onions over the top of the fish.
- Drizzle with a little extra virgin olive oil and fresh lime juice to taste.
- Allow the mixture to marinate for 20 to 60 minutes so the flavors can permeate the fish.
- In a small pan, warm three tablespoons of oil and stir in the urucum powder until a vibrant red-infused oil is formed.
- Just before cooking, pour a portion of this seasoned oil over the fish in the pot.
- Place the pot over medium-high heat until it begins to boil; adjust salt and lime juice according to your preference.
- Do not add any water; cook with the lid off, tasting occasionally to adjust the seasoning if necessary.
- 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 through and the sauce has melded, serve piping hot alongside steamed white rice, pirão, and your preferred condiment.
Observations
The Moqueca Capixaba is a quintessential dish from the state of Espírito Santo, celebrated for its bold flavors and tender, succulent texture. Prepared using fresh white fish, aromatic herbs, and premium olive oil, the stew is slowly simmered in a traditional clay pot, which ensures a deep, complex flavor profile and a striking presentation. Perfectly suited for family gatherings or celebratory meals, this recipe marries simple, high-quality ingredients with time-honored techniques to deliver a truly memorable and flavorsome dining experience.
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