Moqueca Capixaba
A traditional Brazilian fish stew from Espírito Santo cooked in a clay pot without coconut milk or palm oil.
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Ingredients
- 2 lbs Firm white fish fillets (Snapper or Sea Bass)
- 2 tbsp Lime juice
- 4 units Garlic cloves, minced
- 3 tbsp Urucum (Annatto) oil
- 1 large Onion, finely chopped
- 3 medium Tomatoes, chopped
- 1 bunch Fresh cilantro, chopped
- 1/2 cup Green onions, sliced
- 1 tsp Salt
- 2 tbsp Extra virgin olive oil
Instructions
- 1
Marinate the fish fillets with lime juice, minced garlic, and salt for at least 15 minutes.
- 2
In a traditional black clay pot, heat the annatto oil and olive oil over medium heat.
- 3
Layer half of the chopped onions and tomatoes at the bottom of the pot to create a base.
- 4
Place the marinated fish fillets carefully over the vegetable layer.
- 5
Cover the fish with the remaining onions, tomatoes, cilantro, and green onions.
- 6
Cover the pot and simmer on medium-low heat for about 20 to 25 minutes without stirring.
- 7
Check if the fish is opaque and flaky; the vegetables should have released enough liquid to form a rich broth.
- 8
Serve hot directly from the clay pot with white rice and pirão.
Nutrition per Serving
320
Calories
42g
Protein
8g
Carbs
14g
Fat
2g
Fiber
4g
Sugar
680mg
Sodium
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