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Moqueca Capixaba
40 mintime
Easydifficulty
4Servings
—Rating
Nutrition facts
320 kcalCalories
40 gProtein
18 gCarbs
10 gFat

Approximate values estimated by AI

BrazilianFish StewRegional

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.

Ingredients

Servings4
  • 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. 1

    Cut fish into large chunks and season with salt and pepper.

  2. 2

    In a clay pot or heavy-bottomed pan, layer half of the onions, tomatoes, and bell peppers.

  3. 3

    Place the seasoned fish pieces on top of the vegetable layer.

  4. 4

    Top the fish with the remaining onions, tomatoes, and bell peppers.

  5. 5

    Add minced garlic, chopped cilantro, chives, annatto oil, lime juice, and water.

  6. 6

    Season with salt and pepper.

  7. 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. 8

    Gently shake the pot occasionally. Serve hot, traditionally with pirão and rice.

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