Brazilian recipe
Authentic Moqueca Capixaba with Fresh Fish and Fragrant Herbs (Moqueca capixaba)
A classic Brazilian coastal dish, this Moqueca Capixaba features fresh fish, ripe tomatoes, cilantro, and annatto, traditionally slow-cooked in a clay pot for depth of flavour.
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Ingredients
1 bunch of fresh cilantro, chopped
1 bunch of spring onions, chopped
Malagueta chilli to taste, finely sliced
3 garlic cloves, crushed
4 ripe tomatoes, sliced into rounds
Soybean or neutral vegetable oil
1 kg of firm, fresh fish fillets (such as grouper, snapper, or sea bass)
1 medium onion, thinly sliced
Extra virgin olive oil
Annatto powder for colour and flavour
1 bunch of spring onions, chopped
Malagueta chilli to taste, finely sliced
3 garlic cloves, crushed
4 ripe tomatoes, sliced into rounds
Soybean or neutral vegetable oil
1 kg of firm, fresh fish fillets (such as grouper, snapper, or sea bass)
1 medium onion, thinly sliced
Extra virgin olive oil
Annatto powder for colour and flavour
Where to find ingredients
You can find fresh fish at local wet markets or the seafood counter of major supermarkets. Annatto powder (often labeled as 'achiote') and Malagueta chillies can be sourced from specialty spice shops or international food aisles. If annatto is unavailable, a high-quality sweet paprika can serve as a substitute for the colour, though it will slightly alter the traditional flavour profile.
Preparation method
- Thoroughly clean the fish, removing scales and viscera, then 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 mild salt for a few minutes.
- Mash the garlic and mix with the onion slices, chopped cilantro, spring onions, and a pinch of salt to form a fragrant paste.
- Spread two tablespoons of soybean oil and one tablespoon of olive oil across the bottom of a clay pot.
- Coat the bottom of the pot with the prepared seasoning paste, spreading it evenly.
- Remove the fish steaks from the salted plate and place them in the pot, turning them so they are well-coated with the seasonings.
- Arrange the fish steaks in a single layer to ensure even cooking.
- Distribute the sliced tomatoes, additional onions, and the remaining cilantro and spring onions over the fish.
- Drizzle with a little extra virgin olive oil and a squeeze of lime juice to taste.
- Allow the ingredients to marinate for 20 to 60 minutes so the flavours develop.
- In a small pan, heat three tablespoons of oil with the annatto powder until it forms a deep reddish infusion.
- Just before cooking, pour a portion of this annatto-infused oil over the fish.
- Place the pot over medium-high heat until it begins to simmer; adjust seasoning with salt and lime as needed.
- Do not add water; cook with the pot uncovered, keeping a close watch on the seasoning.
- Cook for 20 to 25 minutes, gently shaking the pot using a thick cloth to prevent the fish from sticking to the base.
- Once the fish is perfectly tender and the flavours are well integrated, serve hot with white rice, pirão, and your choice of condiment.
Observations
Moqueca Capixaba is a hallmark dish originating from the state of Espírito Santo, celebrated for its bold profile and succulent texture. By combining high-quality fresh fish with aromatic herbs and premium olive oil, the dish is prepared using a slow-simmering technique in a clay pot, which seals in the intensity of the ingredients and results in a stunning table presentation. Perfect for weekend gatherings or special occasions, this recipe relies on simple, fresh produce and time-honoured methods to achieve a rich, well-balanced meal.
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