📝 About This Recipe
Hailing from the coastal state of Espírito Santo, Moqueca Capixaba is a vibrant, light, and aromatic fish stew that celebrates the purity of fresh seafood. Unlike its Bahian cousin, this version omits coconut milk and palm oil, relying instead on the natural juices of tomatoes, onions, and the earthy richness of urucum (annatto) oil. Simmered traditionally in a handmade black clay pot, it offers a delicate balance of acidity and sweetness that perfectly highlights the flakey white fish.
🥗 Ingredients
The Fish and Marinade
- 2 lbs Firm White Fish Fillets (Snapper, Sea Bass, or Grouper) (cut into 2-inch thick chunks)
- 2 pieces Fresh Lime Juice (juiced)
- 4 cloves Garlic (minced into a paste)
- 1 teaspoon Salt and Black Pepper (to taste)
The Aromatic Base
- 4 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Annatto Seeds or Powder (Urucum) (infused in the oil)
- 2 medium Yellow Onions (finely diced)
- 4 large Roma Tomatoes (seeded and diced)
- 1 medium Green Bell Pepper (thinly sliced into rings)
- 1 bunch Fresh Cilantro (finely chopped, divided)
- 1/2 cup Green Onions (thinly sliced)
The Finish
- 1/2 cup Fish Stock or Water (only if needed for moisture)
- 1 piece Fresh Malagueta Pepper or Red Chili (minced, optional for heat)
👨🍳 Instructions
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1
In a large bowl, season the fish chunks with lime juice, minced garlic, salt, and pepper. Let marinate in the refrigerator for at least 20-30 minutes to allow the flavors to penetrate the flesh.
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2
Prepare the annatto oil: Heat 4 tablespoons of olive oil in a small pan with the annatto seeds over medium-low heat for 3-5 minutes until the oil turns a deep, vibrant red. Strain out the seeds and set the colored oil aside.
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3
Place a large, wide heavy-bottomed pot (ideally a clay pot/panela de barro) over medium heat. Add half of the prepared annatto oil.
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4
Create the first layer of aromatics: Spread half of the chopped onions, half of the tomatoes, and half of the cilantro across the bottom of the pot.
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5
Carefully arrange the marinated fish pieces in a single layer over the bed of vegetables.
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6
Layer the remaining onions, tomatoes, and bell pepper rings over the top of the fish.
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7
Drizzle the remaining annatto oil over the top layer and sprinkle with the rest of the cilantro and green onions.
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8
Cover the pot tightly. Do not add water yet; the vegetables and fish will release their own flavorful juices.
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9
Bring to a simmer over medium heat. Once it begins to bubble, reduce the heat to low and cook for about 15-20 minutes.
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10
Check the pot halfway through. If the stew looks too dry, add 1/2 cup of fish stock or water, but typically the tomatoes provide enough liquid.
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11
Avoid stirring the pot with a spoon, as this will break the delicate fish. Instead, gently shake the pot by the handles to distribute the juices.
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12
The dish is ready when the fish is opaque and flakes easily with a fork, and the vegetables have softened into a thick, colorful sauce.
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13
Taste the broth and adjust the seasoning with more salt or a squeeze of lime juice if necessary. Serve immediately while bubbling hot.
💡 Chef's Tips
Use a firm-fleshed fish like Snapper or Grouper so the chunks remain intact during the simmering process. If you cannot find annatto (urucum), you can substitute with 1 tablespoon of high-quality sweet paprika mixed with the oil. The secret to an authentic Capixaba stew is the clay pot; it retains heat exceptionally well and continues cooking the dish even after it is off the stove. Do not overcook the fish; as soon as it turns opaque, the heat should be turned off to maintain a moist texture. Always use the freshest cilantro and green onions possible, as they provide the essential bright finish to the earthy stew.
🍽️ Serving Suggestions
Serve with 'Arroz Branco' (fluffy Brazilian white rice) to soak up the delicious broth. Pair with 'Pirão', a traditional side dish made by mixing some of the Moqueca broth with toasted cassava flour (farinha de mandioca). A side of 'Molho Nagô' (a spicy condiment made with lime, onion, and crushed chilies) adds a wonderful kick. Accompany with a chilled glass of dry white wine, such as a Sauvignon Blanc or a Brazilian Chardonnay. Finish the meal with a light dessert like lime sorbet or fresh tropical fruits.