Moqueca CapixabaEspirito Santo Stew

An indigenous coastal stew that acts as an excellent low-competition long-tail keyword variant.

• 6 servings (220 g each)
• Prep 15 mins
• Cook 20 mins
• Sudeste (Espírito Santo)

Hailing from Espírito Santo, Moqueca Capixaba is an indigenous coastal stew that omits coconut milk and dendê oil entirely. Instead, it uses extra virgin olive oil, annatto (urucum), fresh tomatoes, and herbs to create a lighter, clean seafood broth.

Ingredients

• •800 g Firm White Fish Steaks — Primary Delicate Protein
• •30 ml Fresh Lime Juice — Acid Marinade Base
• •40 ml Annatto Oil (Azeite de Urucum) — Natural Red Color Agent
• •30 ml Extra Virgin Olive Oil — Lipid Base
• •300 g Ripe Tomatoes (Finely Diced) — Fresh Acid Base
• •200 g Yellow Onions (Finely Diced) — Sweetness & Aromatic Base
• •40 g Fresh Cilantro & Chives (Chopped) — Core Herb Accent
• •15 g Garlic (Minced) — Aromatic Accent
• •10 g Fine Sea Salt — Seasoning

Method

1. Marinate fish steaksMarinate fish steaks with lime juice, garlic, and salt for 15 minutes
2. Heat olive oilHeat olive oil and annatto oil together in a clay pot over medium heat
3. Add half ofAdd half of the diced onions, tomatoes, and cilantro, sautéing for 3 minutes until softened
4. Arrange the fishArrange the fish steaks over the sautéed base, then top with the remaining tomatoes, onions, and herbs
5. Cover the potCover the pot tightly and simmer over medium-low heat for 15 minutes
6. The vegetables releaseThe vegetables release their natural juices, forming a light red broth around the tender fish
7. Serve directly fromServe directly from the clay pot with white rice and pirão

Questions