Moqueca à Capixaba

Introduction

Moqueca à Capixaba is a traditional Brazilian dish originating from the coastal state of Espírito Santo. Unlike its counterpart from Bahia, which uses coconut milk and palm oil, Moqueca à Capixaba is known for its light, fresh flavors that highlight the essence of the sea. Typically served with rice and farofa (toasted cassava flour mixture), Moqueca à Capixaba is a perfect representation of the culinary diversity found throughout Brazil.

Ingredients

• Fish fillets (preferably white fish like grouper or monkfish)
• Shrimp
• Seafood stock
• Lime juice
• Olive oil
• Garlic, minced
• Onion, sliced
• Tomato, chopped
• Green pepper, sliced
• Red pepper, sliced
• Coriander (cilantro), chopped
• Parsley, chopped
• Annatto seeds (optional, for color)
• Salt and black pepper to taste

Step-by-Step Preparation

Marinating the Fish

Begin by marinating the fish fillets in a bowl. Add lime juice, a drizzle of olive oil, and season with salt and black pepper. Ensure the fillets are evenly coated and let them marinate for at least one hour in the refrigerator.

Preparing the Moqueca

1. In a large clay or heavy-bottomed pan, heat some olive oil over medium heat. Add garlic and onion, sautéing until softened.
2. Add the tomato, green pepper, and red pepper to the pan. Cook until the vegetables begin to soften.
3. Carefully arrange the marinated fish and shrimp amongst the vegetables.
4. Pour in the seafood stock, ensuring it covers all ingredients. Bring the mixture to a simmer.
5. If using, add a small amount of annatto for color.
6. Cover the pan and let cook for approximately 25-30 minutes. For precise timing, consider setting a cooking timer.

Garnishing and Serving

Once the moqueca is ready, sprinkle generously with fresh coriander and parsley. Serve hot with rice and a side of farofa.

Appreciating Moqueca à Capixaba

To fully savor Moqueca à Capixaba, consider pairing it with a light, refreshing wine or a chilled beer. The vibrant colors and flavors make it perfect for a summer meal enjoyed outdoors. Its simplicity allows the quality of the fish and other seafood to truly shine, making it a dish that celebrates the beautiful bounty of the Brazilian coast. Embrace each bite, and imagine the warm ocean breeze of Espírito Santo.