Brazilian
Moqueca capixaba
A traditional Espírito Santo fish stew cooked gently in a clay pot with tomato, onion, cilantro, scallions, lime, and annatto-tinted oil. Unlike Bahian moqueca, this version is light and brothy, with no coconut milk or dendê.
Watch it madeTastemade Brasil · 1:33
Ingredients
- Firm white fish steaks or thick fillets, such as robalo, badejo, dourado, or cação400 g
- Lime1
- Garlic cloves, minced2
- Fine sea salt1 tsp, plus more to taste
- Black pepper1/4 tsp
- Annatto seeds1 tsp
- Neutral oil2 tbsp
- Small onion, thinly sliced1
- Ripe tomatoes, sliced2
- Scallions, chopped2
- Fresh cilantro, chopped1/2 cup
- Fish stock or water1/3 cup
- Malagueta pepper sauceto taste, optional
Method
- Rinse the fish quickly, pat it dry, and place it in a shallow dish.
- Season the fish with the lime juice, minced garlic, salt, and black pepper, then let it rest for 15 to 20 minutes.
- Warm the oil with the annatto seeds in a small pan over low heat for 2 to 3 minutes, until the oil turns deep orange-red, then strain and discard the seeds.
- Place a clay pot or heavy shallow pan over medium heat and add the annatto oil.
- Spread half of the onion, tomato, scallions, and cilantro over the bottom of the pot.
- Lay the marinated fish on top in a single layer, pouring in any marinade left in the dish.
- Cover the fish with the remaining onion, tomato, scallions, and cilantro.
- Pour in the fish stock or water around the edges of the pot, cover, and bring to a gentle simmer.
- Cook for 15 to 18 minutes, shaking the pot occasionally instead of stirring, until the fish is just cooked through and the vegetables have released their juices.
- Taste the broth and adjust the salt, adding a little malagueta pepper sauce if desired.
- Rest the moqueca off the heat for 3 minutes, then serve hot from the pot with white rice and pirão if you like.
Common questions
Can I substitute the traditional Brazilian fish with another white fish?
Yes. Use a firm, mild white fish that won’t fall apart, like halibut, cod loin, snapper, sea bass, or grouper. Avoid delicate fish such as tilapia or sole, which can break apart in the simmering sauce.
How long should I marinate the fish before cooking?
Keep the marinade short: 15 to 20 minutes is enough. The lime starts to “cook” the fish, so longer marinating can make the texture mushy or chalky, especially with thinner fillets.
What are the most common mistakes when making moqueca capixaba?
The biggest mistakes are stirring the fish, boiling too hard, and overcooking it. Use a gentle simmer, shake the pot instead of stirring, and stop as soon as the fish flakes and turns opaque.
How should I store leftovers, and how long do they keep?
Cool quickly, then refrigerate in a covered container for up to 2 days. Reheat gently over low heat so the fish doesn’t dry out or fall apart. Freezing is not ideal because the texture of the fish and herbs suffers.
What should I serve with moqueca capixaba?
Serve it with white rice, farofa, and sometimes pirão made from the broth. A squeeze of lime and extra cilantro on top are great. Keep the sides simple so the delicate fish and annatto broth stay the focus.