Brazilian recipe
Traditional Capixaba Fish Stew with Fresh Fish and Aromatic Seasonings (Moqueca capixaba)
Moqueca capixaba is a classic Brazilian dish made with fresh fish, coriander, tomatoes, and olive oil, slowly cooked in a clay pot for deep flavour.
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Ingredients
1 bunch fresh coriander, chopped
1 bunch spring onions, chopped
Chili 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 firm, fresh fish (badejo, dentão, robalo, papaterra, dourado, namorado or xerne)
1 medium onion, thinly sliced
Extra virgin olive oil
Annatto powder for colour and flavour
1 bunch spring onions, chopped
Chili 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 firm, fresh fish (badejo, dentão, robalo, papaterra, dourado, namorado or xerne)
1 medium onion, thinly sliced
Extra virgin olive oil
Annatto powder for colour and flavour
Where to find ingredients
Look for the fish, herbs, tomatoes, and aromatics at the wet market or seafood section of your supermarket. Ground annatto can usually be found in the spice aisle; if needed, use achuete as a substitute.
Preparation method
- Clean the fish well, removing the scales and innards, and cut into pieces about 5 cm wide
- Wash the fish under running water and let it rest on a plate with a light layer of weak salt for a few minutes
- Crush the garlic, mix with the onion rings, chopped coriander, spring 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 over the bottom of the pot, distributing it well
- Remove the fish pieces from the salted plate and place them in the pot, turning them so they are well coated with the seasonings
- Arrange the fish pieces in the pot so they do not overlap
- Spread the tomato slices, onion, and the remaining coriander and spring onions on top
- Drizzle with a little olive oil and lemon juice to taste
- Let rest for 20 to 60 minutes so the flavours can blend
- In a small pan, heat three tablespoons of oil with annatto powder until it forms a reddish broth
- At cooking time, pour a little of this broth over the moqueca
- Bring to medium-high heat until it starts to boil, then adjust the salt and lemon to taste
- Do not add water; cook with the pot uncovered, checking the flavour and adjusting the salt if needed
- Cook for 20 to 25 minutes, gently moving the pot with a thick cloth to keep the fish from sticking to the bottom
- When the fish is cooked and the flavours are well combined, serve hot with white rice, pirão, and the sauce of your choice
Observations
Moqueca capixaba is a classic dish from Espírito Santo, known for its bold flavour and juicy texture. Made with fresh fish, aromatic seasonings, and olive oil, it is cooked slowly in a clay pot, ensuring a rich taste and an appetising presentation. Ideal for family meals or special occasions, this recipe combines simple ingredients and traditional techniques for a delicious result full of flavour.
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