Brazilian recipe
Traditional Capixaba Fish Stew with Fresh Herbs (Moqueca capixaba)
A classic Brazilian dish featuring fresh fish, cilantro, tomatoes, and olive oil, 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 cloves garlic, crushed
4 ripe tomatoes, sliced into rounds
Soybean oil or neutral vegetable oil
1 kg fresh firm-fleshed fish (such as sea bass, snapper, or similar)
1 medium onion, thinly sliced
Extra virgin olive oil
Annatto powder (urucum) for color and flavor
1 bunch green onions, chopped
Malagueta pepper to taste, chopped or thinly sliced
3 cloves garlic, crushed
4 ripe tomatoes, sliced into rounds
Soybean oil or neutral vegetable oil
1 kg fresh firm-fleshed fish (such as sea bass, snapper, or similar)
1 medium onion, thinly sliced
Extra virgin olive oil
Annatto powder (urucum) for color and flavor
Where to find ingredients
Find fresh fish at local fish markets. Annatto (urucum) can be sourced at international spice shops or specialty markets; as a substitute, one may use high-quality paprika for color, though the flavor profile will differ.
Preparation method
- Clean the fish thoroughly, removing scales and viscera, then cut into steaks approximately 5 cm thick.
- Rinse the fish under running water and let it rest on a plate with a light layer of mild salt for a few minutes.
- Mash the garlic and combine it with the onion slices, chopped cilantro, green onions, and a pinch of salt until a paste forms.
- In a clay pot, spread two tablespoons of soybean oil and one tablespoon of extra virgin olive oil.
- Spread the seasoning paste on the bottom of the pot, coating it well.
- Remove the fish steaks from the salted plate and place them in the pot, turning them to ensure they are well coated with the seasoning paste.
- Arrange the steaks in the pot so they do not overlap.
- Distribute the tomato rounds, onion slices, and the remaining cilantro and green onions over the fish.
- Drizzle with a little olive oil and lime juice to taste.
- Let the fish rest for 20 to 60 minutes so the flavors can meld.
- In a small saucepan, melt three tablespoons of oil with annatto powder until a reddish broth is formed.
- Just before cooking, pour some of this reddish oil over the fish stew.
- Place over medium-high heat until it begins to boil, then adjust the salt and lime juice to taste.
- Do not add water; cook with the pot uncovered, checking the flavor and adjusting salt if necessary.
- Cook for 20 to 25 minutes, gently shaking the pot with a thick cloth to prevent the fish from sticking to the bottom.
- Once the fish is cooked and the flavors are fully incorporated, serve hot with white rice, pirão, and a side sauce of your choice.
Observations
The Moqueca capixaba is a hallmark dish of Espírito Santo, celebrated for its bold flavors and succulent texture. Prepared with fresh fish, aromatic herbs, and olive oil, it is slow-cooked in a traditional clay pot, which ensures an intense flavor and an appetizing presentation. Perfect for family gatherings or special occasions, this recipe blends simple ingredients with traditional techniques for a result that is deeply flavorful and satisfying.
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