World Flavors Cookbook

Moqueca Capixaba

The lighter version of the fish stew from Espírito Santo, made without coconut milk or palm oil, highlighting the natural flavor of the fish.

Cuisine: Brazil

Ingredients

• 800g firm white fish
• Urucum (annatto) oil for color
• Onions, tomatoes, cilantro, and lime
• Garlic and salt

Instructions

1. Marinate fish with lime and salt.
2. In a clay pot, sauté garlic in urucum oil.
3. Layer onions and tomatoes, then the fish.
4. Add herbs and more vegetables.
5. Cook for 20 minutes without adding water. The vegetables will release their juices.