Brazilian recipe
Authentic Coastal Fish Stew (Moqueca Capixaba)
A traditional, vibrant fish stew featuring fresh white fish, tomatoes, and coriander, slow-cooked in a clay pot for a deep, authentic flavor.
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Ingredients
Neutral vegetable oil
1 medium onion, thinly sliced
4 ripe tomatoes, sliced into rounds
Malagueta chili or bird's eye chili to taste, finely sliced
Extra virgin olive oil
3 cloves garlic, crushed
Annatto powder (achiote) for color and flavor
1 bunch fresh coriander, chopped
1 bunch spring onions, chopped
1 kg fresh firm white fish fillets (such as sea bass, snapper, or grouper), cut into thick steaks
1 medium onion, thinly sliced
4 ripe tomatoes, sliced into rounds
Malagueta chili or bird's eye chili to taste, finely sliced
Extra virgin olive oil
3 cloves garlic, crushed
Annatto powder (achiote) for color and flavor
1 bunch fresh coriander, chopped
1 bunch spring onions, chopped
1 kg fresh firm white fish fillets (such as sea bass, snapper, or grouper), cut into thick steaks
Where to find ingredients
Find fresh white fish at your local fishmonger. Annatto powder (achiote) can be found in the spice aisle of Latin American or specialty grocery stores.
Preparation method
- Clean the fish thoroughly, removing scales and viscera, and cut into approximately 5 cm thick steaks.
- Rinse the fish under cold water and let it rest on a plate with a light dusting of salt for a few minutes.
- Crush the garlic and mix it with the sliced onions, chopped coriander, spring onions, and a pinch of salt to form a coarse paste.
- In a traditional clay pot, add two tablespoons of vegetable oil and one tablespoon of extra virgin olive oil.
- Spread the herb and garlic paste across the bottom of the pot.
- Arrange the fish steaks in the pot, turning them so they are well-coated with the seasoning paste.
- Arrange the fish in a single layer to ensure even cooking.
- Top the fish with the tomato rounds, onion slices, and the remaining coriander and spring onions.
- Drizzle with a little extra virgin olive oil and a splash of fresh lime juice.
- Allow the mixture to marinate for 20 to 60 minutes so the flavors can develop.
- In a small pan, heat three tablespoons of oil with the annatto powder until it forms a vibrant red infusion.
- Just before cooking, pour a little of this red oil over the fish.
- Place the pot over medium-high heat until it begins to simmer, then adjust the seasoning with salt and lime juice to taste.
- Do not add water; cook with the lid off, keeping a close eye on the seasoning.
- Cook for 20 to 25 minutes, gently shaking the pot by the handles with a thick cloth to prevent the fish from sticking to the bottom.
- Once the fish is tender and flaky, serve hot alongside steamed white rice, a thickened fish broth (pirão), and your favorite spicy sauce.
Observations
Moqueca capixaba is a celebrated dish originating from the Espírito Santo region, cherished for its clean, punchy flavors and tender texture. Unlike other regional variations, this stew relies on olive oil and annatto rather than coconut milk, focusing on the freshness of the fish. It is traditionally prepared in a clay pot, which retains heat and allows the flavors of the aromatics to meld perfectly. This dish is perfect for family gatherings, offering a sophisticated yet rustic dining experience that highlights the best of coastal flavors.
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