Brazilian recipe
Traditional Capixaba Moqueca with Fresh Fish and Aromatic Seasonings (Moqueca capixaba)
Moqueca capixaba is a Brazilian classic made with fresh fish, coriander, tomato and olive oil, slow-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 the fish at the fresh fish counter or market seafood section, and buy the herbs, tomatoes, onions, garlic and limes from the fresh produce section. If annatto powder is unavailable, use a local substitute sold as a colouring spice, but keep the original ingredient if you can.
Preparation method
- Clean the fish well, removing the scales and guts, and cut it into steaks 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 rings, 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, covering it well
- 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 steaks in the pot so they do not sit on top of one another
- Scatter the tomato slices, onion, the remaining coriander and spring onions over the top
- Drizzle with a little olive oil and lemon juice to taste
- Let it rest for 20 to 60 minutes so the flavours can come together
- In a small pan, melt three tablespoons of oil with annatto powder until it forms a reddish broth
- When it is time to cook, pour a little of this broth over the moqueca
- Bring to a medium-high heat until it starts to boil, then adjust the salt and lemon 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 well, serve hot with white rice, pirão and sauce of your choice
Observations
Moqueca capixaba is a classic 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 an intense taste and an appetising presentation. Ideal for family meals or special occasions, this recipe combines simple ingredients and traditional techniques for a delicious result full of flavour.
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