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Moqueca capixaba comes from Espírito Santo, just south of Bahia, and it is proud to be different. There is no coconut milk and no dendê, only fish, ripe tomatoes, onion, cilantro and olive oil, colored a warm red with annatto. The result is lighter and brighter than the Bahian version and just as delicious.
Per serving: 210 calories · 4.8 g net carbs · 28 g protein · 8 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 2 pounds firm white fish steaks or fillets (snapper grouper or halibut)
- 3 tablespoons lime juice
- 4 garlic cloves crushed
- 1 1/2 teaspoons fine sea salt
- 3 tablespoons olive oil
- 1 teaspoon ground annatto (urucum or colorau)
- 1 medium onion sliced into thin rings
- 4 ripe tomatoes sliced into rounds
- 1 bunch cilantro chopped (about 1 cup)
- 3 scallions sliced
Instructions
- Season the fish with the lime juice, garlic and salt and let it stand for 20 minutes.
- Stir the annatto into the olive oil. Pour half of it into a wide clay pan or heavy pot and tilt to coat the bottom.
- Layer half of the onion and tomato slices in the pan. Arrange the fish on top, then cover with the remaining onion and tomato. Scatter the cilantro and scallions over the top and drizzle with the rest of the annatto oil.
- Cover and cook over medium heat until the juices begin to bubble, about 8 minutes. The tomatoes will release plenty of liquid, so do not add water.
- Lower the heat and simmer, covered, for 12 to 15 minutes, gently shaking the pan once or twice, until the fish is opaque and flakes easily. Serve in the pan at the table.
Notes
Nutrition
About This Dish
Moqueca capixaba is always cooked in a black clay pan made by the paneleiras, the women potters of Goiabeiras in Vitória. They shape the pans by hand and blacken them with a dye made from mangrove bark. In 2002 their craft became the first item registered in Brazil's book of intangible cultural heritage by IPHAN, the national heritage institute. Capixabas like to say "moqueca é capixaba, o resto é peixada," meaning moqueca is from Espírito Santo and everything else is just fish stew. Capixaba is the nickname for people from the state.
Pairs Well With
- Brazilian Salada de Palmito, Hearts of Palm Salad with Tomato and Lime
- Brazilian Salpicão de Frango, Holiday Chicken Salad
This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 7: Seafood (Pelourinho). See all Brazilian recipes