Moqueca Capixaba

About Moqueca Capixaba

Moqueca Capixaba is a traditional Brazilian seafood stew that originates from the state of Espírito Santo. This dish has a rich history and is deeply rooted in the cultural heritage of the region. The word "moqueca" is derived from an indigenous term meaning "to cut up" and "to stew". Unlike other variations of moqueca commonly found in Brazil, Moqueca Capixaba is distinct because it does not use coconut milk or palm oil, which makes it lighter and lets the flavors of the fresh fish and seafood shine through. It is traditionally cooked in a clay pot called a "panela de barro," which contributes to its unique taste.

Ingredients

• Fish - 2 pounds, preferably white fish like snapper or sea bass
• Shrimp - 1 pound, peeled and deveined
• Lemon - 1, juiced
• Garlic - 4 cloves, minced
• Onion - 2 large, sliced
• Tomatoes - 4 large, sliced
• Red bell pepper - 1 large, sliced
• Green bell pepper - 1 large, sliced
• Cilantro - 1 bunch, chopped
• Olive oil - 1/4 cup
• Annatto - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Preparation

Marinating the Fish

Begin by seasoning the slices of fish with the juice of a fresh lemon, garlic, salt, and black pepper. Allow the fish to marinate for at least 30 minutes to absorb the flavors. This helps in tenderizing the fish and enhances the dish's overall savor.

Preparing the Vegetables

While the fish is marinating, prepare your vegetables. Thinly slice the onion, tomatoes, and both the red and green bell peppers. Ensure they are all cut into even pieces for uniform cooking. Finely chop a bunch of fresh cilantro and set aside.

Cooking Process

Building the Moqueca

In a large olive oil-coated clay pot (or a heavy skillet if clay is unavailable), layer the ingredients starting with onions. Follow with a layer of tomatoes, then place a layer of marinated fish and shrimp. Remember to occasionally sprinkle in some cilantro throughout the layers. Repeat the layers until all ingredients are used, finishing with a layer of tomatoes and bell peppers on top.

Adding Annatto Infusion

In a small saucepan, warm a dash of olive oil over medium heat, then add the annatto seeds, allowing them to cook gently until the oil becomes a rich red color. Strain the oil to remove the seeds and pour it evenly over the layered ingredients in your pot.

Simmering the Moqueca

Cover the clay pot and let the Moqueca simmer gently over medium-low heat. Keep an attentive eye to ensure it doesn't boil too vigorously, which could break apart the fish. Cook the stew for approximately 20-30 minutes, or until the fish and shrimp are cooked through and the vegetables have softened. Use a cooking timer to manage your time effectively.

Serving Suggestions

Moqueca Capixaba is best enjoyed fresh and hot directly from the pot. Traditionally, it is served with a side of white rice and optionally a scoop of farofa, which is a toasted cassava flour mixture that adds a delightful texture contrast. To truly enjoy Moqueca as locals do, pair it with a crisp glass of Brazilian white wine or a refreshing caipirinha. Garnish with additional cilantro just before serving to add a dash of color and fresh aroma.

Tips for the Best Moqueca

• Use a reliable clay pot or a heavy-bottomed pan to replicate the traditional cooking method.
• Include a variety of seafood to add depth and layers of flavor to the stew, such as mussels or calamari, if available.
• The freshness of your fish and vegetables will make a significant difference in the flavor; always aim for the freshest ingredients possible.
• Taste and adjust the seasoning before serving. The flavors should be well balanced but vibrant.