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moqueca capixaba style served in clay pot

Fish Moqueca Capixaba - Step by Step recipe

4.34 from 3 votes
Moqueca Capixaba-Style is a recipe that reflects the plurality of the Brazilian people, combining Indigenous and European techniques and ingredients in a dish with an authentic national flavor.
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Brazil
Servings 5 servings

Adjust servings

Ingredients

  • kg white firm fish cut into big chunks - seabass, haddock, grouper, etc
  • 3 tomatoes
  • 3 onions
  • 2 cups cilantro
  • 3 garlic cloves - chopped
  • 3 lemons - juice
  • 3 tbsp olive oil
  • 30 ml annatto oil
  • 100 ml fish stock
  • salt and black peper - to taste

Instructions

Marinate the fish

  • In a food processor, place 1 cup of cilantro, 1 tomato, 1 onion, the juice of the lemons, and the garlic cloves.
  • Season with salt and black pepper to taste.
  • Process this mixture until it forms a paste.
  • Spread this paste over the fish, coating all surfaces.
  • Cover and refrigerate to marinate for at least 30 minutes.

Cook the Moqueca

  • Dice the tomatoes and onions and chop the remaining cilantro leaves. Set aside.
  • Place the clay pot over low heat and heat the olive oil and the annatto oil.
  • Saute the chopped onion for about 2 minutes. Remove half of the sauteed onion and set aside.
  • Add half of the chopped tomatoes and saute for a few minutes, stirring well.
  • Layer the fish cuts in the pan, adding the marinade paste as well.
  • Cover the fish with the remaining chopped tomatoes and the reserved sauteed onion.
  • Add the cilantro and the fish stock.
  • Cover the pan and cook, on low heat, for 10 to 15 minutes, without stirring. If necessary, adjust the salt and black pepper.
  • Serve hot.

EQUIPMENT

Clay Pot
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