Brazilian recipe
Authentic Moqueca Capixaba with Fresh Fish and Aromatic Herbs (Moqueca capixaba)
A classic coastal dish featuring fresh fish, coriander, and tomatoes, slow-cooked in a clay pot for an authentic and vibrant flavor profile.
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Ingredients
1 bunch fresh coriander, chopped
1 bunch green onions, chopped
Malagueta pepper to taste, chopped or thinly sliced
3 garlic cloves, crushed
4 ripe tomatoes, sliced into rounds
Soybean 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
Urucum powder for color and depth
1 bunch green onions, chopped
Malagueta pepper to taste, chopped or thinly sliced
3 garlic cloves, crushed
4 ripe tomatoes, sliced into rounds
Soybean 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
Urucum powder for color and depth
Where to find ingredients
You can find fresh fish at local markets or dedicated fishmongers; choose firm-fleshed varieties. Fresh produce and herbs are readily available at grocery store produce sections. Traditional clay pots for authentic cooking can often be found at kitchenware specialty shops.
Preparation method
- Clean the fish thoroughly by removing scales and innards, 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 salt for several minutes.
- In a mortar, crush the garlic and mix with the onion slices, chopped coriander, green onions, and a pinch of salt to form a paste.
- In a traditional clay pot, spread two tablespoons of soybean oil and one tablespoon of olive oil.
- Spread the seasoning paste across the bottom of the pot, ensuring it is evenly distributed.
- Take the seasoned fish steaks and place them in the pot, turning them to ensure they are well coated in the seasoning paste.
- Arrange the fish steaks in the pot in a single layer, ensuring they do not overlap.
- Layer the tomato rounds, onion slices, and the remaining coriander and green onions over the fish.
- Drizzle with a bit of olive oil and lime juice to taste.
- Let the fish marinate for 20 to 60 minutes to allow the flavors to develop.
- In a small saucepan, heat three tablespoons of oil with the urucum powder until it forms a deep reddish infusion.
- Just before cooking, pour the red oil infusion over the layered moqueca.
- Place the pot over medium-high heat until it begins to simmer, then adjust the salt and lime juice as preferred.
- Do not add water; cook with the pot uncovered, checking the seasoning and adjusting the salt if necessary.
- Simmer for 20 to 25 minutes, gently shaking the pot using a thick cloth to prevent the fish from sticking to the bottom.
- Once the fish is perfectly cooked and flavors have merged, serve immediately with white rice, pirão, and a side of your favorite sauce.
Observations
Moqueca capixaba is a signature dish from the Espírito Santo region, celebrated for its bold taste and succulent texture. By combining fresh fish with aromatic seasonings and high-quality olive oil, the recipe relies on the slow-cooking process of a clay pot to develop deep, intense flavors. This traditional preparation is perfect for family gatherings or special occasions, highlighting simple, high-quality ingredients through time-honored cooking techniques.
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