Moqueca Capixaba
Traditional dish · Brazilian
A lighter, tomato-based version of Moqueca from the state of Espírito Santo, typically made without coconut milk or dendê oil, focusing on fresh fish and vegetables.
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Ingredients
- White fish fillets (e.g., cod, tilapia)600g
- Tomatoes, chopped3 medium
- Onion, sliced1 large
- Garlic, minced2 cloves
- Bell pepper (any color), sliced1
- Cilantro, chopped1/4 cup
- Chives, chopped2 tbsp
- Annatto oil (or paprika for color)2 tbsp
- Lime juice1 tbsp
- Saltto taste
- Black pepperto taste
- Water1/2 cup
Steps
- 1
Cut fish into large chunks and season with salt and pepper.
- 2
In a clay pot or heavy-bottomed pan, layer half of the onions, tomatoes, and bell peppers.
- 3
Place the seasoned fish pieces on top of the vegetable layer.
- 4
Top the fish with the remaining onions, tomatoes, and bell peppers.
- 5
Add minced garlic, chopped cilantro, chives, annatto oil, lime juice, and water.
- 6
Season with salt and pepper.
- 7
Cover the pot and cook over medium-low heat for about 20-25 minutes, or until the fish is cooked through and flakes easily. Do not stir vigorously to avoid breaking the fish.
- 8
Gently shake the pot occasionally. Serve hot, traditionally with pirão and rice.
