Moqueca Capixaba
Capixaba Fish Stew
A lighter, brighter version of the classic Brazilian fish stew from Espírito Santo, this Moqueca Capixaba omits coconut milk and dendê oil, focusing on fresh fish, vegetables, and the subtle warmth of annatto oil. Traditionally cooked in a clay pot, it's a testament to the region's culinary heritage.
🧂 Ingredients
- 1 kg Firm white fish fillets(Such as snapper, cod, halibut, or sea bass, cut into 2-inch pieces.)
- 4 Ripe tomatoes(Medium-sized, thinly sliced.)
- 2 Yellow onions(Medium-sized, thinly sliced.)
- 1/2 cup Fresh cilantro(Chopped, plus extra for garnish.)
- 60 ml Annatto oil (óleo de urucum)(Also known as achiote oil. Provides color and a subtle earthy flavor. Can be homemade or store-bought.)
- 60 ml Lime juice(Freshly squeezed, from about 2-3 limes.)
- to taste Salt
- to taste Black pepper(Freshly ground.)
👨🍳 Instructions
- 1
Prepare the fish: Pat the fish pieces dry with paper towels. Season generously with salt and freshly ground black pepper. Place the fish in a non-reactive bowl and pour the fresh lime juice over it. Gently toss to coat. Let it marinate at room temperature for 15-20 minutes, turning the pieces once halfway through. This 'cooks' the fish slightly and infuses it with citrus flavor.
⏱️ 20 minutes - 2
Assemble the moqueca: If using a traditional clay pot (panela de barro), ensure it's well-seasoned. Otherwise, a heavy-bottomed Dutch oven or pot works. Start by layering half of the sliced onions at the bottom of the pot. Top with half of the sliced tomatoes. Arrange the marinated fish pieces evenly over the vegetables. Then, layer the remaining tomatoes and onions over the fish.
⏱️ 10 minutes - 3
Add the annatto oil: Drizzle the annatto oil evenly over the entire dish. Season the top layer of vegetables with a little more salt and pepper. Cover the pot tightly with a lid or aluminum foil. Place the pot over medium-low heat. Let the moqueca simmer gently for 25-30 minutes, or until the fish is opaque and flakes easily with a fork. Avoid stirring vigorously, as this can break up the fish. You can gently shake the pot occasionally to prevent sticking.
⏱️ 25-30 minutes - 4
Finish and serve: Once the fish is cooked, remove the pot from the heat. Stir in the chopped fresh cilantro. Taste and adjust seasoning if necessary. Let the moqueca rest for a few minutes before serving. Serve hot directly from the pot, accompanied by fluffy white rice and perhaps some farofa (toasted cassava flour) for a truly authentic experience.
⏱️ 5 minutes
💡 Pro Tips
- ✓The key difference in Moqueca Capixaba is the absence of coconut milk and dendê (palm) oil, making it a lighter and brighter stew compared to its Bahian counterpart.
- ✓Using a traditional clay pot is highly recommended as it distributes heat evenly and imparts a unique flavor. If using a clay pot, preheat it gently to avoid thermal shock.
- ✓Ensure your fish is fresh for the best flavor. The lime juice acts as a mild marinade, tenderizing the fish without 'cooking' it through.
- ✓Don't overcook the fish; it should be just cooked through and moist.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add peeled shrimp or chunks of crab along with the fish for a seafood medley.
- Include thinly sliced bell peppers (any color) in the vegetable layers for added color and flavor.
- A pinch of chili flakes can be added for a subtle hint of heat.