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Brazilian Moqueca Capixaba, plated and ready to serve

Brazilian Moqueca Capixaba, Espírito Santo Fish Stew with Tomato and Annatto

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.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Brazilian
Servings: 6 servings
Calories: 210kcal

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

Choose the ripest tomatoes you can find, because they make all of the sauce. If your tomatoes are pale or watery, add 2 tablespoons of tomato paste to the annatto oil. Thick fish steaks hold together better than thin fillets.
Chef's Tip: Heat the clay pan or pot before you add the oil and vegetables. A hot pan keeps the stew bubbling at the table, which is part of the experience.
Keto Swap: Capixabas serve this with white rice and pirão. Cauliflower rice cooked with a spoonful of the moqueca broth gives you the same comforting base without the starch.
Success Tip: Set the pot in the middle of the table with bowls of cauliflower rice and lime wedges and let everyone serve themselves, the way families in Vitória do on Sundays.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 210kcal | Protein: 28g | Fat: 8g | Fiber: 1.6g
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