How to make Moqueca Capixaba

Why cooks start here

Moqueca Capixaba is cooked the way Espírito Santo cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a brazilian family cook actually puts it on the table.

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.