Entree: Brazil – Espirito Santo – Moqueca Capixaba (Traditional Espírito Santo-style fish stew braised in tomato, onion and annatto-flavored oil)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 firm white fish fillets, approx. 6 oz (170 g) each (total ~24 oz (680 g))
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/3 cup (80 ml) extra-virgin olive oil
- 2 tbsp (30 ml) annatto (urucum) seeds for oil infusion (about 0.42 oz (12 g))
- 2 tbsp (30 ml) vegetable oil (if needed)
- 2 medium onions, thinly sliced (about 8 oz (225 g))
- 4 cloves garlic, minced (about 0.42 oz (12 g))
- 1 red bell pepper, seeded and thinly sliced (about 6 oz (170 g))
- 4 medium tomatoes, chopped (about 1 lb (450 g)) or 1 14-oz (400 g) can crushed tomatoes for off-season
- 1 cup (240 ml) fish stock or water
- 1 small malagueta or other hot chili, minced (optional) (about 0.18 oz (5 g))
- 1 cup (240 ml) (packed) fresh cilantro, chopped (about 1 1/16 oz (30 g))
- 3 scallions, thinly sliced (about 1 9/16 oz (45 g))
- 1 tbsp (15 ml) chopped fresh parsley (optional)
- Salt and black pepper to taste
- Cooked white rice and pirão (manioc porridge) for serving (quantities as desired)

Show original ingredient measurements

- 4 firm white fish fillets, approx. 6 oz (170 g) each (total ~24 oz / 680 g)
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/3 cup (80 ml) extra-virgin olive oil
- 2 tbsp (30 ml) annatto (urucum) seeds for oil infusion (about 12 g)
- 2 tbsp (30 ml) vegetable oil (if needed)
- 2 medium onions, thinly sliced (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 12 g)
- 1 red bell pepper, seeded and thinly sliced (about 6 oz / 170 g)
- 4 medium tomatoes, chopped (about 1 lb / 450 g) or 1 14-oz (400 g) can crushed tomatoes for off-season
- 1 cup (240 ml) fish stock or water
- 1 small malagueta or other hot chili, minced (optional) (about 5 g)
- 1 cup (packed) fresh cilantro, chopped (about 30 g)
- 3 scallions, thinly sliced (about 45 g)
- 1 tbsp (15 ml) chopped fresh parsley (optional)
- Salt and black pepper to taste
- Cooked white rice and pirão (manioc porridge) for serving (quantities as desired)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Marinate the fish fillets: pat dry, brush with lime juice, and sprinkle with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) pepper. Set aside while you prepare the base.
2. Make annatto oil: warm 1/3 cup (80 ml) extra-virgin olive oil in a small saucepan over low heat, add annatto seeds and gently infuse 4–5 minutes until the oil turns orange; strain seeds and reserve the oil. If you need more cooking oil, blend with 2 tbsp (30 ml) vegetable oil.
3. Sauté aromatics: in a wide, heavy-bottomed pot (traditionally a clay pan), heat 2 tbsp (30 ml) of the annatto-infused oil over medium heat. Add onions and cook 6–8 minutes until soft. Add garlic and bell pepper and cook 2–3 minutes until fragrant.
4. Build the stew: add chopped tomatoes and 1 cup (240 ml) fish stock (or water), bring to a simmer and cook 8–10 minutes until tomatoes begin to break down and flavors meld. Taste and adjust seasoning with salt, pepper, and optional minced chili.
5. Poach the fish: nestle the marinated fillets into the simmering sauce, spoon some sauce over them, cover and simmer gently 8–12 minutes until fish is opaque and flakes easily (time depends on thickness).
6. Finish and serve: stir in chopped cilantro, scallions and parsley, drizzle a little extra annatto oil if desired, adjust seasoning with more lime or salt. Serve hot with white rice and pirão alongside.
7. Leftovers: refrigerate in an airtight container up to 2 days; reheat gently to avoid overcooking the fish.

1. Marinate the fish fillets: pat dry, brush with lime juice, and sprinkle with 1 tsp salt and 1/2 tsp pepper. Set aside while you prepare the base.
2. Make annatto oil: warm 1/3 cup (80 ml) extra-virgin olive oil in a small saucepan over low heat, add annatto seeds and gently infuse 4–5 minutes until the oil turns orange; strain seeds and reserve the oil. If you need more cooking oil, blend with 2 tbsp (30 ml) vegetable oil.
3. Sauté aromatics: in a wide, heavy-bottomed pot (traditionally a clay pan), heat 2 tbsp (30 ml) of the annatto-infused oil over medium heat. Add onions and cook 6–8 minutes until soft. Add garlic and bell pepper and cook 2–3 minutes until fragrant.
4. Build the stew: add chopped tomatoes and 1 cup (240 ml) fish stock (or water), bring to a simmer and cook 8–10 minutes until tomatoes begin to break down and flavors meld. Taste and adjust seasoning with salt, pepper, and optional minced chili.
5. Poach the fish: nestle the marinated fillets into the simmering sauce, spoon some sauce over them, cover and simmer gently 8–12 minutes until fish is opaque and flakes easily (time depends on thickness).
6. Finish and serve: stir in chopped cilantro, scallions and parsley, drizzle a little extra annatto oil if desired, adjust seasoning with more lime or salt. Serve hot with white rice and pirão alongside.
7. Leftovers: refrigerate in an airtight container up to 2 days; reheat gently to avoid overcooking the fish.