Moqueca Capixaba
A light and flavorful Brazilian fish stew from the state of Espírito Santo. This version features white fish and shrimp simmered in a vibrant broth of tomatoes, onions, and fresh cilantro, colored with annatto oil for its signature hue.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 368 kcal
Allergen information: may contain crustaceans and fish. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
marinade
- 500 gfirm white fish fillet, cut into 2-inch (5.1 cm) chunks
- 30 mllime juice, freshly squeezed
- 3 clovegarlic, minced
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
Ingredients
- 4 tbspolive oil
- 1 tbspannatto seed
- 1 pcsyellow onion, large, sliced into rings
- 1 pcsgreen bell pepper, sliced into rings
- 3 pcstomato, medium, sliced into rings
- 250 glarge raw shrimp, peeled and deveined
stew
- 3 clovegarlic, minced
- 25 gfresh cilantro, roughly chopped
- 2 pcsscallion, thinly sliced
garnish
- 5 gfresh cilantro, chopped, for garnish(optional)
Equipment
fine-mesh sieve · mixing bowl · small saucepan · cutting board · knife · large pot or dutch oven
The method
Step by step
- 1
In a medium bowl, combine the fish chunks with the lime juice, minced marinade garlic, salt, and black pepper. Toss gently to coat and set aside to marinate for at least 15 minutes.
About 15 min
Cook’s note: Marinating the fish helps it become more flavorful and firm, which prevents it from falling apart during cooking.
- 2
In a small saucepan, add the olive oil and annatto seeds. Warm over low heat for 2-3 minutes until the oil turns a deep reddish-orange color. Do not let it smoke.
About 3 min
Cook’s note: If you can't find annatto seeds, you can use annatto powder or a small amount of paprika mixed with turmeric for color.
- 3
Strain the annatto-infused oil through a fine-mesh sieve into a large, heavy-bottomed pot or Dutch oven, discarding the seeds.
About 2 min
- 4
Arrange a layer using half of the sliced onion, green bell pepper, and tomato at the bottom of the pot with the annatto oil.
About 2 min
Cook’s note: This vegetable base prevents the fish from sticking and infuses the stew from the bottom up.
- 5
Place the marinated fish pieces in a single layer over the vegetables. Pour any remaining marinade from the bowl over the fish.
About 1 min
- 6
Top the fish with the remaining sliced onion, bell pepper, and tomato. Sprinkle the minced stew garlic over the top.
About 2 min
- 7
Cover the pot and cook over medium-low heat for about 15 minutes. The vegetables will release their own liquid to create a broth; do not add any water.
About 15 min
Cook’s note: Avoid stirring the moqueca, as this can break up the delicate fish fillets. A gentle shake of the pot is okay.
- 8
Add the shrimp to the pot, tucking them into the broth around the fish pieces.
About 1 min
- 9
Cover again and cook for another 3-5 minutes, until the shrimp are pink and opaque and the fish is cooked through.
About 5 min
Cook’s note: Be careful not to overcook the shrimp, as they can become tough.
- 10
Turn off the heat. Gently stir in the chopped cilantro and sliced scallions intended for the stew.
About 1 min
- 11
Serve immediately in bowls, garnished with the extra fresh cilantro. It is traditionally served with rice and pirão (a manioc flour gravy).
Per serving
Nutrition
- Calories
- 367.7kcal
- Protein
- 40.6g
- Carbs
- 17.9g
- Fat
- 16.2g
- Fibre
- 4.7g
- Sugar
- 7.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat gently in a saucepan over low heat until just warmed through; do not boil.
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