Moqueca Capixaba

2018-08-06
  • Yield: 6
  • Servings: 4
  • Prep Time: 50m
  • Cook Time: 30m
  • Ready In: 1:20 h
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Moqueca Capixaba

Moqueca Capixaba is a typical dish of the Esperito Santo, but it is famous among Brazilian recipes.
Moqueca Capixaba is made up of fish cooked with vegetables and seafood. It can be prepared with various types of fish, such as red grouper, tiger shark or dorado fish (salminus brasiliensis).

Instead, what never changes in the preparation is the use of the terracotta pot, which brings with it all the tradition.

The dish is usually accompanied by rice, pirão and lots of happiness!

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Ingredients

  • 1.5 kg of mixed fish feletti I took for the recipe (Grouper, Swordfish, Ombrina, Shrimps)
  • 3 bunches of parsley
  • 3 Bunches of Chives
  • 1 Medium Onion
  • 3 cloves of garlic
  • 4 tomatoes
  • Red chili pepper to taste
  • Olive oil
  • 3 tablespoons of tomato paste
  • Soybean oil

Method

Step 1

Cut the fish into cubes.

Step 2

Wash the fish well with lemon and set aside on a plate with salted water.

Step 3

Cut the fish into medium cubes except the prawns to be cleaned and that's it.

Step 4

Chop the garlic, 3 slices of onions, a bunch of parsley and a bunch of chives.

Step 5

In a large earthenware pot, if possible, put 2 tablespoons of Soybean Oil and 1 Spoonful of Olive Oil.

Step 6

Add the mixture made with spices (onion, parsley and chives) to the pan and sprinkle it over the entire surface.

Step 7

Disconnect the fish and shrimp from the salt water and put all the fish and shrimp in the pan

Step 8

Turn them in the pan so that the spices go across the surface of the fish.

Step 9

Sprinkle them so they don't sit on top of each other.

Step 10

Cut the rest of the species and vegetables and put them in the pan over the fish in this order: finely chopped chives, tomato and onion slices.

Step 11

Add a little olive oil and lemon juice.

Step 12

Leave to rest with the lid on for 40 minutes

Step 13

After 40 minutes. Bring on fire and add the tomato paste.

Step 14

When it starts to boil, check the salt in case add.

Step 15

Do not add water, do not turn and cook with the pan open

Step 16

Occasionally check the salt and lemon if necessary add

Step 17

Raise the drone for 20 minutes.

Step 18

Shake the pan to keep the fish from sticking to the bottom of the pan, using a cloth so as not to burn yourself.

Step 19

Serve, this dish with white rice or panne is fine as we do here in Italy.

Comments (3)

  1. posted by Ossian on October 26, 2020

    👍 will try soon! It is a 16th century Indian dish, so it shouldn't be very complex. If you have any suggestions I will be happy to learn them. Can't wait to cook it!

      Reply
    • posted by admin on November 2, 2020

      Hi I'm glad you like the thing I can say it's a delight and to prepare it you need to have patience and company listening to some music and between a chat and another the dish will be ready to be served at the table.

        Reply
    • posted by Rachel on September 13, 2023

      manca urucum e coriandolo fresco, ma non sapevo del limone, chiedo ama se lo metti, secondo me no. ma proverò perché mi sembra una rivisitazione interessante. se cucinato in Bahia mettono olio di dendê e latte di cocco. ma io sono capixaba, preferisco la nostra ricetta.

        Reply

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