Brazilian recipe
Traditional Moqueca Capixaba with fresh fish and aromatic herbs (Moqueca capixaba)
Discover the art of Moqueca capixaba, a classic Brazilian stew made with fresh fish, coriander, and tomatoes, slow-cooked in a traditional clay pot for deep, authentic flavour.
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Ingredients
1 bunch fresh coriander, chopped
1 bunch spring onions, chopped
Malagueta chilli, to taste, finely sliced or chopped
3 garlic cloves, crushed
4 ripe tomatoes, sliced into rounds
Neutral vegetable oil
1 kg firm, fresh white fish (snapper or blue cod are ideal substitutes), cut into steaks
1 medium onion, thinly sliced
Extra virgin olive oil
Annatto powder (urucum) for colour and flavour
1 bunch spring onions, chopped
Malagueta chilli, to taste, finely sliced or chopped
3 garlic cloves, crushed
4 ripe tomatoes, sliced into rounds
Neutral vegetable oil
1 kg firm, fresh white fish (snapper or blue cod are ideal substitutes), cut into steaks
1 medium onion, thinly sliced
Extra virgin olive oil
Annatto powder (urucum) for colour and flavour
Where to find ingredients
You can find fresh white fish like snapper or blue cod at your local fishmonger or the fresh seafood counter at supermarkets like Pak'nSave or New World. Coriander, spring onions, and tomatoes are available in the produce aisle. Annatto powder (urucum) can be sourced from specialty international grocers or Latin American food stores, which are also the best places to find authentic Malagueta chillies; as a substitute, a small bird's eye chilli can be used.
Preparation method
- Clean the fish thoroughly, removing any scales and viscera, and cut into approximately 5 cm thick steaks.
- Rinse the fish under cold running water and let it rest on a plate with a light dusting of salt for a few minutes.
- Crush the garlic and mix with the sliced onion, chopped coriander, spring onions, and a pinch of salt to create a rough paste.
- Spread two tablespoons of vegetable oil and one tablespoon of olive oil across the base of a clay pot.
- Smear the prepared seasoning paste over the bottom of the pot, ensuring it is evenly distributed.
- Place the salted fish steaks into the pot, turning them briefly so they are lightly coated in the seasoning mixture.
- Arrange the fish steaks in a single layer to ensure even cooking; avoid stacking them.
- Cover the fish with the tomato rounds, sliced onion, and the remaining coriander and spring onions.
- Drizzle with a little extra virgin olive oil and a splash of lemon juice to taste.
- Allow the mixture to marinate for 20 to 60 minutes to let the flavours develop.
- In a small saucepan, gently heat three tablespoons of oil with the annatto powder until it forms a vibrant reddish-orange infusion.
- Just before placing on the heat, drizzle this coloured oil over the top of the stew.
- Place the pot over medium-high heat until it begins to simmer, then adjust the salt and lemon to your preference.
- Do not add water; cook uncovered, keeping a close watch to taste and adjust the seasoning as the juices release.
- Simmer for 20 to 25 minutes, gently shaking the pot by the handles with a thick cloth to prevent the fish from sticking to the base.
- Once the fish is tender and the flavours have melded, serve piping hot with steamed white rice, fish-stock thickened pirão, and your choice of side sauce.
Observations
Moqueca capixaba is a hallmark dish from the state of Espírito Santo, renowned for its vibrant, clean flavour and succulent texture. Unlike other variations, it relies on the freshness of firm-fleshed fish, aromatic herbs, and premium olive oil. The preparation requires a traditional clay pot—a panela de barro—which ensures an even, slow cook and an intense flavour profile. Perfectly suited for family gatherings or special occasions, this recipe captures the essence of coastal Brazilian cooking through simple, high-quality ingredients and patient, time-honoured techniques.
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