Moqueca Capixaba

Name: Moqueca Capixaba
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Brazilian
Ingredients: 700 g fish steaks; 2 tomatoes; 1 onion; 1 handful cilantro and green onion; 2 tbsp annatto oil; 1 lime; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Moqueca Capixaba is a treasured dish from the state of Espírito Santo, where it's crafted with an intuitive hand, salt judged by feel, and a generous use of flavorful fat. This home-cooked version reflects the authentic way Brazilian families bring it to the table, embodying the essence of communal dining and shared meals.

When you savor Moqueca Capixaba, expect the delicate balance of fresh fish mingling with the vibrant notes of tomatoes and onions, all enriched by the earthy depth of annatto oil. The bright zest of lime and a sprinkle of cilantro lend a refreshing finish, creating a dish that's both hearty and light, perfect for sharing among friends and family.

Ingredients

700 gfish steaks
2tomatoes
1onion
1 handfulcilantro and green onion
2 tbspannatto oil
1lime
to tastefine sea salt

Method

Begin by rinsing the 700 g fish steaks under cold water to remove any scales or debris. Pat them dry thoroughly with paper towels to ensure they sear properly later. Season the fish steaks lightly with fine sea salt on both sides and set them aside to absorb the seasoning.
Slice 2 tomatoes and 1 onion into thin rounds. Chop a handful of cilantro and green onion, keeping them separate for now. These will form the aromatic base and garnish, adding freshness and depth to the dish.
In a large, heavy-bottomed pot or clay pan, heat 2 tbsp of annatto oil over medium heat. Once the oil is shimmering, add the sliced onions and cook until they become translucent and fragrant, stirring occasionally to prevent sticking.
Layer the sliced tomatoes over the onions in the pot, allowing them to soften slightly. This layering technique helps the flavors meld together, creating a rich base for the fish.
Gently place the seasoned fish steaks on top of the tomato and onion mixture. Cover the pot with a lid and let the fish cook over medium heat. The fish is done when it turns opaque and flakes easily with a fork, indicating it is perfectly cooked without being dry.
Once the fish is cooked, squeeze the juice of 1 lime over the entire dish to add brightness and balance the flavors. Taste the broth and adjust the seasoning with fine sea salt if necessary, remembering that the salt should enhance, not overpower, the dish.
Sprinkle the chopped cilantro and green onion over the top just before serving. This final touch adds a burst of color and fresh flavor, making the Moqueca Capixaba inviting and ready to be shared at the table.