Brazilian recipe
Traditional Moqueca Capixaba with Fresh Fish (Moqueca Capixaba)
Discover the soul of the Brazilian coast with this authentic moqueca capixaba: a succulent, flavour-packed fish stew prepared in a clay pot with fresh aromatics.
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Ingredients
1 bunch fresh coriander, finely chopped
1 bunch spring onions, finely chopped
Bird's eye chili, to taste, finely sliced
3 garlic cloves, crushed
4 ripe tomatoes, thinly sliced
Neutral vegetable oil
1 kg fresh firm-fleshed fish (such as sea bass, snapper, or similar), cut into steaks
1 medium onion, thinly sliced into rings
Extra virgin olive oil
Annatto powder (urucum) for colour and flavour
1 bunch spring onions, finely chopped
Bird's eye chili, to taste, finely sliced
3 garlic cloves, crushed
4 ripe tomatoes, thinly sliced
Neutral vegetable oil
1 kg fresh firm-fleshed fish (such as sea bass, snapper, or similar), cut into steaks
1 medium onion, thinly sliced into rings
Extra virgin olive oil
Annatto powder (urucum) for colour and flavour
Where to find ingredients
Find fresh white fish steaks at your local fishmonger or the seafood counter at the supermarket; look for firm-fleshed varieties. Fresh produce like tomatoes, spring onions, and coriander are available at any grocery store or local farmer's market. Bird's eye chilies can be found in the produce aisle. Annatto powder (urucum) is a specialty item; check the spice aisle, international food shops, or stores specializing in Latin American ingredients. A clay pot is the authentic choice for this recipe and can be found at kitchenware retailers or specialty home goods stores.
Preparation method
- Clean the fish thoroughly, removing scales and viscera, then cut into 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
- Mash the garlic and mix with the onion rings, chopped coriander, spring onions, and a pinch of salt until it forms a flavourful paste
- Lightly coat the bottom of a traditional clay pot with two spoons of vegetable oil and one spoon of extra virgin olive oil
- Spread the aromatic garlic and herb paste evenly across the bottom of the clay pot
- Carefully place the salted fish steaks into the pot, turning them to ensure they are well-coated with the herb paste
- Arrange the fish pieces in the pot in a single layer so they cook evenly
- Layer the tomato slices, remaining onion rings, and the rest of the coriander and spring onions on top of the fish
- Drizzle with a little extra virgin olive oil and fresh lime juice to taste
- Allow the stew to rest for 20 to 60 minutes to let the flavours develop properly
- In a small pan, melt three spoons of oil with the annatto powder until you have a vibrant reddish oil
- Just before you start cooking, drizzle a little of this annatto-infused oil over the fish
- Place the pot over medium-high heat until it begins to simmer; taste and adjust the salt and lime juice as needed
- Do not add water; cook with the pot uncovered, keeping a close eye on the flavours
- 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 bottom
- Once the fish is perfectly cooked and the flavours are beautifully melded, serve piping hot with white rice, pirão, and your favourite sauce
Observations
Hailing from Espírito Santo, moqueca capixaba is celebrated for its clean, vibrant flavours and tender fish. Unlike other versions, it relies on a delicate balance of tomatoes, fresh coriander, and achiote for its signature colour, traditionally simmered in a seasoned clay pot. This slow-cooked, rustic stew is perfect for a comforting family meal or when you want to bring an authentic taste of Brazil to your table.
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