The moqueca capixaba, originating from Espírito Santo, is a stew of white fish cooked with onions, tomatoes, cilantro, and olive oil, served with rice and fish pirão, reflecting its Portuguese heritage and local tradition.
The moqueca capixaba is a traditional dish full of flavors from the Brazilian coast, prepared with fresh fish and a mixture of aromatic ingredients that highlight its regional character.
The combination of tomatoes, onions, cilantro, and olive oil creates a delicious sauce that envelops every bite, conveying the essence of the sea and land.
This dish is usually accompanied by white rice and a gentle pirão, which perfectly complement its cool and comforting profile.
Moqueca Capixaba
Ingredients
500 grams of White meat fish
4 Onions
4 Tomatoes
4 Cloves of garlic
3 Chives, finely chopped
3 Bunches of cilantro, finely chopped
4 Lemons
½ liter of Fish stock
100 grams of Toasted cassava flour
4 tablespoons of Annatto oil
Olive oil
1 pinch of Salt
Preparation
Step 1 : Place the fish in a bowl and season with salt, garlic, and lemon juice, then let marinate.
Step 2 : In a clay pot with olive oil and annatto oil, bring to heat.
Step 3 : Sauté a sliced onion until translucent.
Step 4 : Place the fish on the sauté and cover with chopped tomatoes, diced onions, chives, and cilantro, adding enough olive oil on top.
Step 5 : Cover the pot and cook on low heat for about 15 minutes.
Step 6 : To prepare fish pirão as an accompaniment: in a skillet, add annatto oil and sauté an onion and a diced tomato.
Step 7 : Add salt and fish stock.
Step 8 : When the broth boils, reduce the heat and gradually add cassava flour, stirring constantly to prevent lumps.
Step 9 : Cook the mixture for 3 minutes until achieving a creamy consistency.
Step 10 : To serve, place the fish topped with its sauce alongside white rice and the fish pirão.
Step 11 : Garnish with cilantro, chives, and lemon slices.
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