Brazilian recipe
Traditional Capixaba Moqueca with Fresh Fish and Aromatic Spices (Moqueca capixaba tradicional com peixe fresco e temperos aromáticos)
A classic Brazilian dish featuring fresh fish, coriander, tomatoes, and olive oil, traditionally prepared in a clay pot for an authentic taste.
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Ingredients
1 bunch of fresh coriander, chopped
1 bunch of spring onions, chopped
Malagueta pepper to taste, chopped or thinly sliced
3 cloves of garlic, crushed
4 ripe tomatoes, sliced
Soybean or neutral vegetable oil
1 kg of firm, fresh fish (such as sea bass, snapper, or similar white fish)
1 medium onion, thinly sliced
Extra virgin olive oil
Annatto powder for color and flavor
1 bunch of spring onions, chopped
Malagueta pepper to taste, chopped or thinly sliced
3 cloves of garlic, crushed
4 ripe tomatoes, sliced
Soybean or neutral vegetable oil
1 kg of firm, fresh fish (such as sea bass, snapper, or similar white fish)
1 medium onion, thinly sliced
Extra virgin olive oil
Annatto powder for color and flavor
Where to find ingredients
You can find fresh fish at local fishmongers or markets. Clay pots are specialized culinary items often found in kitchenware stores. For substitutes, annatto powder may be found in spice shops; if unavailable, mild paprika can be used for color, though the authentic flavor profile will differ.
Preparation method
- Clean the fish thoroughly, removing scales and viscera, then cut into 5 cm thick steaks.
- Wash the fish under running water and let it rest on a plate with a light coating of salt for a few minutes.
- Crush the garlic and mix with the sliced onion, chopped coriander, spring onions, and a pinch of salt to form a paste.
- In a clay pot, spread two tablespoons of soybean oil and one tablespoon of olive oil.
- Spread the seasoning paste on the bottom of the pot.
- Remove the fish steaks from the plate and place them in the pot, turning them to ensure they are well coated in the seasoning.
- Arrange the steaks in the pot in a single layer, ensuring they do not overlap.
- Top with the sliced tomatoes, remaining onions, and the rest of the chopped coriander and spring onions.
- Drizzle with a little olive oil and lemon juice to taste.
- Let the mixture rest for 20 to 60 minutes to allow the flavors to meld.
- In a small pan, melt three tablespoons of oil with the annatto powder until it forms a reddish liquid.
- Just before cooking, pour some of this reddish oil over the moqueca.
- Place over medium-high heat until it begins to boil, then adjust salt and lemon 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 using a thick cloth to prevent the fish from sticking to the bottom.
- Once the fish is cooked and the flavors are well integrated, serve hot accompanied by white rice, pirão, and a sauce of your choice.
Observations
The Capixaba moqueca is a dish native to Espírito Santo, recognized for its distinct flavor and succulent texture. Made with fresh fish, aromatic herbs, and olive oil, it is slow-cooked in a traditional clay pot, ensuring an intense depth of flavor and an appetizing presentation. Perfect for family gatherings or special occasions, this recipe blends simple ingredients with traditional techniques for a delicious and hearty meal.
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