Brazilian recipe
Authentic Traditional Fish Stew (Moqueca Capixaba)
This classic dish features fresh fish, tomatoes, and aromatic herbs, slow-cooked in a clay pot for a truly authentic and succulent experience.
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Ingredients
Vegetable oil
1 bunch fresh coriander, finely chopped
Annatto powder (urucum) for color and flavor
Extra virgin olive oil
4 ripe tomatoes, sliced into rounds
Bird's eye chillies to taste, finely sliced
1 kg fresh, firm-fleshed white fish (such as sea bass, snapper, or similar), cut into chunks
3 garlic cloves, crushed
1 bunch spring onions, finely chopped
1 medium onion, sliced into thin rings
1 bunch fresh coriander, finely chopped
Annatto powder (urucum) for color and flavor
Extra virgin olive oil
4 ripe tomatoes, sliced into rounds
Bird's eye chillies to taste, finely sliced
1 kg fresh, firm-fleshed white fish (such as sea bass, snapper, or similar), cut into chunks
3 garlic cloves, crushed
1 bunch spring onions, finely chopped
1 medium onion, sliced into thin rings
Where to find ingredients
Find fresh white fish at local fishmongers or markets. Annatto powder is available in the spice aisle of international grocery stores. Clay pots can be purchased at kitchen specialty shops.
Preparation method
- Thoroughly clean the fish, removing scales and viscera, and cut into 5 cm thick steaks.
- Rinse the fish under cold water and let it rest on a plate with a light sprinkling of salt for a few minutes.
- Crush the garlic and mix with the onion rings, chopped coriander, spring onions, and a pinch of salt to form a paste.
- In a clay pot, spread two tablespoons of vegetable oil and one tablespoon of extra virgin olive oil.
- Rub the seasoning paste onto the bottom of the pot, spreading it evenly.
- Take the fish steaks from the plate and place them in the pot, turning them to coat thoroughly with the seasoning.
- Arrange the fish steaks in the pot in a single layer.
- Top with the sliced tomatoes, remaining onions, coriander, and spring onions.
- Drizzle with a little extra virgin olive oil and lemon juice to taste.
- Let it rest for 20 to 60 minutes so the flavors can develop.
- In a small pan, melt three tablespoons of oil with the annatto powder until it forms a reddish infusion.
- When ready to cook, pour some of this reddish oil over the stew.
- Place over medium-high heat until it begins to boil, then adjust the salt and lemon juice to your preference.
- Do not add water; cook with the pot uncovered, checking the flavor and adjusting 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 base.
- Once the fish is cooked through and the flavors have melded, serve hot alongside white rice and traditional fish porridge (pirão).
Observations
Moqueca Capixaba is a signature dish from the Espírito Santo region, celebrated for its bold flavors and delicate texture. Prepared with fresh firm-fleshed fish, aromatic herbs, and quality olive oil, it is traditionally simmered in a clay pot, which seals in the intensity of the ingredients. Perfect for family gatherings or special meals, this recipe relies on simple, fresh components and time-honored techniques to deliver a deeply satisfying and flavorful result.
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