Brazilian recipe
Moqueca Capixaba: A Traditional Brazilian Fish Stew
Discover the authentic Moqueca Capixaba, a celebrated Brazilian dish from Espírito Santo. This recipe features fresh fish, aromatic herbs, and slow cooking in a clay pot for genuine flavour.
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Ingredients
1 bunch fresh coriander, chopped
1 bunch spring onions, chopped
Bird's eye chillies to taste, chopped or thinly sliced
3 cloves garlic, minced
4 ripe tomatoes, sliced
Vegetable oil
1 kg firm, fresh white fish (like sea bass, bream, or other firm white fish)
1 medium onion, thinly sliced
Extra virgin olive oil
Annatto powder (urucum) for colour and flavour
1 bunch spring onions, chopped
Bird's eye chillies to taste, chopped or thinly sliced
3 cloves garlic, minced
4 ripe tomatoes, sliced
Vegetable oil
1 kg firm, fresh white fish (like sea bass, bream, or other firm white fish)
1 medium onion, thinly sliced
Extra virgin olive oil
Annatto powder (urucum) for colour and flavour
Where to find ingredients
Fresh coriander and spring onions are readily available at local supermarkets and fresh produce markets.
Bird's eye chillies can be found in most grocery stores, often in the spice or international food aisles.
Garlic, tomatoes, onions, and vegetable oil are standard pantry staples found in every supermarket.
For the fish, choose firm white fish like sea bass or bream. These are usually available at fishmongers or fresh fish counters in supermarkets.
Extra virgin olive oil is a common item in most supermarkets, typically in the cooking oil or international foods section.
Annatto powder (urucum) might be found in speciality spice shops, ethnic grocery stores, or online. If unavailable, a pinch of paprika can provide colour.
Bird's eye chillies can be found in most grocery stores, often in the spice or international food aisles.
Garlic, tomatoes, onions, and vegetable oil are standard pantry staples found in every supermarket.
For the fish, choose firm white fish like sea bass or bream. These are usually available at fishmongers or fresh fish counters in supermarkets.
Extra virgin olive oil is a common item in most supermarkets, typically in the cooking oil or international foods section.
Annatto powder (urucum) might be found in speciality spice shops, ethnic grocery stores, or online. If unavailable, a pinch of paprika can provide colour.
Preparation method
- Clean the fish thoroughly, removing scales and guts, then cut into approximately 5 cm thick steaks
- Wash the fish steaks under running water and let them rest on a plate with a light sprinkle of mild salt for a few minutes
- Mash the garlic and mix it 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 olive oil
- Spread the seasoning paste at the bottom of the pot, distributing it evenly
- Remove the fish steaks from the salt and place them in the pot, turning them to ensure they are well coated with the seasonings
- Arrange the fish steaks in the pot so they are not layered on top of each other
- Distribute the tomato and onion slices, along with the remaining coriander and spring onions, over the fish
- Drizzle with a little olive oil and add lemon juice to taste
- Let it rest for 20 to 60 minutes to allow the flavours to meld
- In a small saucepan, melt three tablespoons of oil with annatto powder until a reddish broth forms
- Just before cooking, pour a little of this annatto oil over the moqueca
- Place over medium-high heat until it begins to simmer. Adjust salt and lemon juice to your preference
- Do not add water; cook with the pot uncovered, tasting and adjusting the salt if needed
- Cook for 20 to 25 minutes. Gently swirl the pot (using a thick cloth to protect your hands) to prevent the fish from sticking to the bottom
- Once the fish is cooked and the flavours are well combined, serve hot with white rice, pirão (a fish and manioc flour porridge), and your favourite side sauce
Observations
Moqueca Capixaba stands as a quintessential dish from Brazil's Espírito Santo region, famed for its robust flavour and succulent texture. Crafted with fresh fish, fragrant spices, and olive oil, it's gently simmered in a traditional clay pot, unlocking an intense taste and a visually appealing presentation. This recipe is perfect for family meals or special occasions, combining straightforward ingredients and time-tested methods for a wonderfully delicious and flavourful outcome.
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