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Moqueca Capixaba Recipe – South America Special
Moqueca Capixaba is a traditional Brazilian fish stew from the Espírito Santo region, known for its light, fresh, and aromatic flavors. Unlike other Brazilian moqueca variations, this classic recipe does not use coconut milk, allowing the natural taste of the fish to shine through. The dish is prepared with tender fish simmered in a mixture of tomatoes, onions, garlic, and fresh herbs, creating a delicate yet flavorful broth.
Deeply rooted in Brazilian coastal cuisine, Moqueca Capixaba is typically cooked in a traditional clay pot, which enhances its taste and authenticity. It is often served with rice, farofa, or a squeeze of fresh lime, making it a wholesome and satisfying meal. The simplicity of ingredients combined with slow cooking results in a dish that is both comforting and elegant. This authentic Moqueca Capixaba recipe is perfect for those who enjoy light seafood stews with fresh, vibrant flavors.
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
Moqueca Capixaba Ingredients:
- 500 g firm white fish, cut into pieces
- 2 tomatoes, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1/2 tsp paprika
- Salt to taste
- Black pepper to taste
- Fresh cilantro for garnish
Moqueca Capixaba Instructions:
Season the fish with lime juice, salt, and pepper.
Heat olive oil in a pot over medium heat.
Add garlic and sauté briefly.
Layer onions and tomatoes in the pot.
Place the fish pieces over the vegetables.
Sprinkle paprika and mix gently.
Cover and cook on low heat.
Simmer until the fish is cooked through.
Garnish with fresh cilantro.
Serve hot with rice.
Recipe Notes :
Use fresh fish for best flavor.
Do not overcook the fish to keep it tender.
Cook gently to preserve the broth’s light texture.
Use fresh herbs for authentic taste.
Serve hot with rice or farofa.
