Brazilian recipe
Traditional Capixaba Fish Stew (Moqueca Capixaba)
A classic Brazilian coastal favourite, this authentic moqueca features fresh firm white fish, fragrant coriander, and sun-ripened tomatoes, slow-cooked in a traditional clay pot for an unparalleled depth of flavour.
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Ingredients
1 bunch fresh coriander, finely chopped
1 bunch spring onions, finely sliced
Bird's eye chilli to taste, finely sliced
3 garlic cloves, crushed
4 ripe tomatoes, sliced into rounds
Vegetable oil
1 kg firm white fish (such as sea bass, grouper, or snapper), cleaned and cut into steaks
1 medium onion, thinly sliced
Extra virgin olive oil
Annatto powder for colour and flavour
1 bunch spring onions, finely sliced
Bird's eye chilli to taste, finely sliced
3 garlic cloves, crushed
4 ripe tomatoes, sliced into rounds
Vegetable oil
1 kg firm white fish (such as sea bass, grouper, or snapper), cleaned and cut into steaks
1 medium onion, thinly sliced
Extra virgin olive oil
Annatto powder for colour and flavour
Where to find ingredients
Fresh fish (sea bass or snapper) can be found at any local fishmonger or the seafood counter of major supermarkets. Coriander, spring onions, and firm tomatoes are staples in any grocery store. Annatto (urucum) may be harder to find in standard supermarkets; check the 'international' or 'Latin/South American' aisle of specialty grocers or look for it in powder form in Asian markets, where it is often sold as annatto or achiote. If you cannot source it, a mild paprika can provide colour, though annatto is essential for the authentic flavour.
Preparation method
- Thoroughly clean the fish, removing scales and viscera, then cut into steaks about 5 cm wide
- Rinse the fish under cold water and let it rest on a plate with a light sprinkle of salt for a few minutes
- In a mortar, mash the garlic, sliced onion, chopped coriander, spring onions, and a pinch of salt until you have a rough paste
- In a clay pot, drizzle two spoons of vegetable oil and one spoon of olive oil
- Spread the seasoning paste across the bottom of the pot to create a flavour base
- Place the salted fish steaks into the pot, turning them to ensure they are well-coated with the seasonings
- Arrange the steaks in a single layer so they are not stacked on top of each other
- Top the fish with the tomato rounds, extra onion slices, and the remaining chopped coriander and spring onions
- Drizzle with a little extra virgin olive oil and a squeeze of fresh lime juice
- Let it rest for 20 to 60 minutes to allow the flavours to develop and infuse the fish
- In a small saucepan, gently heat three spoons of oil with the annatto powder until you have a vibrant reddish oil
- Just before you start cooking, drizzle a little of this annatto-infused oil over the stew
- Place the pot over medium-high heat until it begins to simmer, then adjust the salt and lime juice to your preference
- Do not add any water; let the stew cook uncovered, keeping an eye on the flavours and adjusting salt if needed
- Simmer for 20 to 25 minutes, gently rotating the pot with a thick cloth occasionally to ensure even cooking and prevent sticking
- Once the fish is perfectly tender and the flavours are fully combined, serve hot with white rice, a traditional pirão (a porridge-like sauce thickened with fish stock and cassava flour), and your favourite condiment
Observations
Moqueca capixaba is a hallmark dish of the Espírito Santo region, celebrated for its bold aromatics and succulent texture. Unlike other variations, this authentic recipe uses annatto for its signature colour and relies on fresh, firm fish seasoned simply but effectively. By cooking it slowly in a traditional clay pot, you capture a deep, layered flavour that makes it the perfect centrepiece for family gatherings or special weekend meals.
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