Search locations or food
OR
Already have an account? Log in
OR
Authentic Moqueca Capixaba Recipe
Espírito Santo, Brazil
JUMP TO RECIPE
We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Originating from the Brazilian Espírito Santo state, moqueca capixaba is mildly flavored and most notable for the use of annatto which is responsible for the color and flavor of the stew. Typically, it is prepared with white fish, onion, tomatoes, peppers, garlic, annatto, lime juice, and hot chili peppers. The stew is traditionally cooked in a clay pot known as panela de barro. The finished moqueca capixaba should be served hot with rice and pirão, a kind of manioc porridge.
Pair with
Serve With
Cooking tips
-
what kind of fish to use
To withstand the simmering, white, firm-fleshed fish is used. Traditionally, it is prepared with these kinds of fish — cação (sandbark shark), robalo (common snook), badejo (black grouper/black rockfish), pintado (pintado/kingfish/painted mackerel/cero mackerel), dourado, namorado (Namorado sandperch), filhote (dark caped goliath catfish/Peru piraiba catfish/false piraiba), dentão (lane snapper/Mexican ... Read more -
how to scale a fish
First, rinse the fish under running water, then place it in a bucket and leave it sitting there with water running to help loosen the scales. Meanwhile, cover your working surface with something protective that will catch the flying scales, and that will not be a problem to throw away later, such as newspapers or a plastic bag or parchment paper. Next, place the fish on the covered working surface,... Read more -
how to gut a fish
Place the fish on a working surface. Find the anal opening — it’s usually located in front of the anal fin, which is a single fin located at the underside of the fish, next to the tail. Pierce the opening with the tip of the knife. Slice up along the belly, stopping once you reach the head. Make sure not to pierce the fish deep. Keep it shallow so you do not cut into the intestines. Spread open the ... Read more -
how to fillet a fish
To fillet a fish, you will need to have a fillet knife, which has a point up at the end, is bendable, and can easily go around the bones. Alternatively, filleting a fish might be doable with a boning knife. In any case, the key is to use one that has a blade that points up at the end instead of down, is thin, and is bendable. Lay the palm of your hand flat on the fish to hold it in place (but do not ... Read more -
annatto
If you can’t find annatto powder or annatto oil, go for saffron or a mix of turmeric and paprika. -
method
The fish can be cut into fillet or slices, and some fry it beforehand to make it firmer, so it’s doesn’t fall apart during cooking. Also, the fish is marinated before cooking, typically in lime juice, salt, and pepper, but other ingredients can be used in the marinade, such as herbs and tomatoes, to make a paste to rub into the fish. The stew should not be stirred during cooking, so the fish doesn’... Read more -
equipment
Traditionally, moqueca is cooked in a clay pot called panela de barro, which transfers heat well and cooks the stew evenly. Iron and aluminum pots can be used as an alternative. -
serving
Ideally, moqueca should be served in the clay pot it was cooked in. Apart from making it visually attractive, serving moqueca in a clay pot will ensure that the stew remains warm during the entire meal. It's usually served with rice and pirão.
Moqueca Capixaba with Pirão
PREP 1h
COOK 50min
READY IN 1h 50min
This is the traditional recipe for moqueca capixaba. It gives instructions on how to prepare annatto oil, the ingredient responsible for the color of the moqueca, instructions on how to prepare moqueca, and instructions on how to make pirão, the typical accompaniment to this type of moqueca.
Ingredients
ANNATTO OIL
3 tbsp + 1 tsp (50 ml) olive oil
1 tsp annatto seeds, crushed
PIRÃO
1 lb (450g) fish scraps (head, tail, and backbone)
3 tbsp + 1 tsp (50 ml) olive oil
2 garlic cloves
1 bunch of cilantro, parsley, and green onion
1/4 green pepper and 1/4 red pepper, roughly chopped
2 roughly-chopped tomatoes, de-seeded
1 onion
1 qt (1 L) water
1 pinch each of annatto powder, salt, black pepper, and malagueta pepper (or hot chile powder), to taste
manioc flour, to thicken
a few drops of lime juice
2 lbs (900g) fish (net weight, slices, or fillets), preferably sea bass or other firm, white-fleshed fish (in Brazil, namorado is popular)
5 ripe tomatoes, each chopped into 8 pieces
3 tbsp + 1 tsp (50 ml) annatto oil
3 chopped garlic cloves
1/2 cup (120 ml) water
1 pinch of finely minced, fresh dedo de moça pepper or other small, hot chile
1 pinch of black pepper
a few drops of fresh lime juice
salt, to taste
cilantro, to taste
Preparation
1
ANNATTO OIL
Step 1/2
Add the oil and the annatto seeds to a pan, then heat until the oil becomes red.
Step 2/2
Set aside.
2
PIRÃO
Step 1/6
Add the fish, the salt, the lime juice, and the black pepper to a large container, then rub the seasonings into the fish.
Step 2/6
Add the olive oil and the garlic to a pan and sauté until fragrant, then add the tomatoes, the peppers, and the onion. Cook until softened, then add the annatto powder.
Step 3/6
Next, add the fish and cook for 10 minutes.
Step 4/6
Then, pour in the water and add the cilantro, the parsley, and the green onion. Cook until so much liquid evaporates that there’s only 1 qt (1 L) of it left in the pan.
Step 5/6
Strain the liquid into a new pot, then place that pot over medium heat and season the liquid with salt and malagueta pepper to taste.
Step 6/6
Once boiling, add the manioc flour, constantly stirring until the mixture resembles a watered-down porridge or polenta.
Step 1/6
Add the fish, the salt, the lime juice, the pepper, and the dedo de moça pepper to a large container. Rub the seasonings into the fish.
Step 2/6
To a clay pot, add the annatto oil. Then, heat the oil, add the garlic, and fry it until fragrant.
Step 3/6
Arrange the fish on the bottom of the pot, then top the fish with the tomatoes and the onion. Pour over with the water and the annatto oil.
Step 4/6
Cover the pot with the lid. Boil for 10-15 minutes, taking care that the fish and the vegetables don’t fall apart.
Step 5/6
When the fish is cooked, scatter the chopped cilantro over the stew.
Step 6/6
Serve hot in the pot it was cooked in, with pirão on the side.
Other authentic recipes
Rating And Comments
Rate It
Wanna try?
Add To List