Bill’s Moqueca Capixaba/Fish Stew
The Moqueca Capixaba (pronounced as “mo-keh-kah
kap-ee-sha-ba”) is the traditional dish of Espírito Santo, Brazil. It can be
made from fish, crabs, lobster and shrimps
Makes 5-6 portions
Ingredients:
1 kg of fresh fish of choice
1 cup of coriander chopped
10 spring onions chopped
1 onion chopped
3 cloves of garlic chopped
6 tomatoes chopped
Juice of 3 limes or lemons
200ml of extra virgin olive oil
1 chili chopped
1 teaspoon of colorant
Salt and pepper to taste
The fish needs to be cut into thick steak slices – your
fishmonger can do this. Once prepared place the fish in a bowl and squeeze over
the juice of two limes and cover with water. Set to one side for 10 minutes.
Meanwhile, chop up the other ingredients so you have all your ingredients
ready. Now drain the water from the fish. You are now ready to make the stew.
The Capixabas would normally use a traditional ceramic pot
called a Panela de Barro. However, any large pot will do. On a low heat, pour
in a couple of tablespoons of olive oil and fry the garlic for about 3 minutes.
At this point add half of the tomatoes, onions, spring onions and coriander.
Add the paprika and chili and now layer the fish on top of the vegetables and
season with salt and pepper. Once the fish is in the pot add the remainder of
the vegetables on top of the fish, the lime juice and seasoning and pour plenty
of olive oil over the ingredients. Cover the pot with a lid and leave to cook
for 20 minutes or until the fish is cooked – which doesn’t take long. Once you
are happy the fish is cooked, take off the heat. Add some coriander on top.
This dish is traditionally served with white rice, farofa and a salad.