Brazilian recipe
Authentic Capixaba-style fish stew (Moqueca capixaba)
Discover how to prepare an authentic Moqueca Capixaba, a classic Brazilian stew made with fresh fish, tomatoes, and cilantro in a traditional clay pot.
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Ingredients
1 bunch fresh cilantro, chopped
1 bunch green onions, chopped
Malagueta pepper to taste, sliced
3 garlic cloves, crushed
4 ripe tomatoes, sliced
Soybean or neutral vegetable oil
1 kg firm, fresh white fish (such as sea bass or snapper steaks)
1 medium onion, thinly sliced
Extra virgin olive oil
Urucum powder for color and seasoning
1 bunch green onions, chopped
Malagueta pepper to taste, sliced
3 garlic cloves, crushed
4 ripe tomatoes, sliced
Soybean or neutral vegetable oil
1 kg firm, fresh white fish (such as sea bass or snapper steaks)
1 medium onion, thinly sliced
Extra virgin olive oil
Urucum powder for color and seasoning
Where to find ingredients
You can find fresh fish at local coastal markets or fishmongers. For the clay pot (panela de barro), check traditional kitchenware stores. Urucum powder (annatto) can often be found in specialized spice shops or international grocery sections. As a substitute for urucum, you may use high-quality sweet paprika for color.
Preparation method
- Clean the fish thoroughly, removing scales and entrails, and slice into approximately 5 cm thick steaks.
- Rinse the fish under cold water and let it rest on a plate with a light dusting of mild salt for a few minutes.
- Crush the garlic and mix it with the sliced onions, chopped cilantro, green onions, and a pinch of salt to form a paste.
- In a traditional clay pot, spread two tablespoons of soybean oil and one tablespoon of olive oil.
- Spread the seasoning paste across the bottom of the pot.
- Remove the fish steaks from the plate and place them in the pot, turning them to ensure they are well-coated with the seasoning.
- Arrange the steaks in the pot in a single layer so they do not overlap.
- Top the fish with the sliced tomatoes, remaining onions, and the rest of the cilantro and green onions.
- Drizzle with a little olive oil and fresh lemon juice to taste.
- Let the fish marinate for 20 to 60 minutes to allow the flavors to develop.
- In a small saucepan, heat three tablespoons of oil with the urucum powder until it forms a reddish infusion.
- Just before cooking, pour a little of this colored oil over the stew.
- Place the pot over medium-high heat until it begins to boil, then adjust salt and lemon juice to taste.
- Do not add water; cook with the pot uncovered, monitoring the flavor and adjusting salt if necessary.
- Cook for 20 to 25 minutes, gently shaking the pot occasionally using a thick cloth to prevent the fish from sticking to the bottom.
- Once the fish is cooked through and the flavors have melded, serve hot alongside white rice, pirão, and your favorite sauce.
Observations
Moqueca Capixaba is a signature dish from Espírito Santo, celebrated for its vibrant flavors and succulent texture. Featuring fresh fish, fragrant aromatics, and olive oil, this stew is slow-cooked in a traditional clay pot, which is essential for developing its deep, authentic taste. Perfect for family gatherings or special occasions, this recipe relies on simple, high-quality ingredients and time-honored techniques to create a truly memorable meal.
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