Brazilian recipe
Traditional Moqueca with Fresh Fish and Aromatic Seasonings (Moqueca capixaba)
Moqueca capixaba is a Brazilian classic made with fresh fish, coriander, tomato 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
Chilli pepper to taste, chopped or thinly sliced
3 cloves garlic, crushed
4 ripe tomatoes, sliced
Soybean 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
Chilli pepper to taste, chopped or thinly sliced
3 cloves garlic, crushed
4 ripe tomatoes, sliced
Soybean 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 fresh fish at the fish counter, coriander, spring onions, tomatoes, onions, garlic, limes, and annatto powder in the produce and spice sections; olive oil and neutral vegetable oil are usually in the cooking oils aisle.
Preparation method
- Clean the fish thoroughly, removing the scales and entrails, 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 it with the onion slices, chopped coriander, spring onions and a pinch of salt until it forms a paste
- In a clay pot, spread two tablespoons of soybean oil and one tablespoon of olive oil
- Spread the seasoning paste over the bottom of the pot, smoothing it out 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 lime juice to taste
- Let it rest for 20 to 60 minutes so the flavours meld
- In a small pan, melt three tablespoons of oil with annatto powder until it forms a reddish broth
- At cooking time, pour some of this broth over the moqueca
- Bring to a medium-high heat until it begins to boil, then adjust the salt and lime to taste
- Do not add water, cook uncovered, checking the flavour and adjusting the salt if needed
- Cook for 20 to 25 minutes, gently shaking the pot with a thick cloth to prevent the fish from sticking to the bottom
- When the fish is cooked and the flavours have blended, serve hot with white rice, pirão and sauce of your choice
Observations
Moqueca capixaba is a 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, giving it a deep taste and an appetising presentation. Ideal for family meals or special occasions, this recipe brings together simple ingredients and traditional techniques for a delicious result full of flavour.
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