Brazilian recipe
Traditional Capixaba Fish Stew with Fresh Fish and Aromatic Herbs (Moqueca capixaba tradicional)
Experience the classic Brazilian Moqueca capixaba, featuring fresh fish, tomatoes, and cilantro, traditionally prepared in a clay pot for an authentic taste.
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Ingredients
1 bunch fresh cilantro, chopped
1 bunch green onions, chopped
Malagueta pepper to taste, chopped or thinly sliced
3 garlic cloves, crushed
4 ripe tomatoes, sliced into rounds
Soy oil or neutral vegetable oil
1 kg fresh firm-fleshed fish (such as sea bass, grouper, or snapper)
1 medium onion, thinly sliced into rounds
Extra virgin olive oil
Annatto powder for color and flavor
1 bunch green onions, chopped
Malagueta pepper to taste, chopped or thinly sliced
3 garlic cloves, crushed
4 ripe tomatoes, sliced into rounds
Soy oil or neutral vegetable oil
1 kg fresh firm-fleshed fish (such as sea bass, grouper, or snapper)
1 medium onion, thinly sliced into rounds
Extra virgin olive oil
Annatto powder for color and flavor
Where to find ingredients
Find fresh fish at local coastal or city fish markets; use annatto powder (achiote) available in specialty spice shops or local markets. As a substitute for annatto, sweet paprika can be used, though it will change the flavor profile slightly.
Preparation method
- Clean the fish thoroughly, removing scales and entrails, and cut it into steaks approximately 5 cm thick.
- Wash the fish under running water and let it rest on a plate with a light coating of mild salt for a few minutes.
- Crush the garlic and mix it with the onion slices, chopped cilantro, green onions, and a pinch of salt until it forms a paste.
- In a clay pot, spread two tablespoons of soy oil and one tablespoon of olive oil.
- Spread the seasoning paste on the bottom of the pot, distributing it well.
- Remove the fish steaks from the salted plate and place them in the pot, turning them so they are well coated with the seasonings.
- Arrange the fish steaks in the pot so they are not overlapping.
- Distribute the tomato slices, onion slices, and the remaining cilantro and green onions on top.
- Drizzle with a little olive oil and lime juice to taste.
- Let the fish rest for 20 to 60 minutes so the flavors can integrate.
- In a small pan, melt three tablespoons of oil with the annatto powder until it forms a reddish broth.
- When ready to cook, pour a little of this broth over the moqueca.
- Place over medium-high heat until it begins to boil, then adjust the salt and lime to your preference.
- Do not add water; cook with the pot uncovered, checking the flavor and adjusting the salt if necessary.
- Cook 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 and the flavors are well incorporated, serve hot accompanied by white rice, pirão, and a sauce of your choice.
Observations
Moqueca capixaba is a hallmark dish from Espírito Santo, celebrated for its bold flavor and succulent texture. Prepared with fresh fish, fragrant herbs, and high-quality olive oil, it is slow-cooked in a clay pot to ensure an intense flavor profile and a visually appealing presentation. This recipe is perfect for family gatherings or special occasions, combining simple ingredients with time-honored techniques for a rich and satisfying culinary experience.
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