Bill’s Moqueca Capixaba/ How To Cook Fish Stew

Bill’s Moqueca Capixaba/ How To Cook Fish Stew


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


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.

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