Moqueca, Brazilian Fish Stew

I was at a friends house, and as usual, the conversation turned to food. He and his wife are originally from Brazil, and the food they eat is heavily influenced by their heritage. One of his favorite dishes is Moqueca, Brazilian fish stew. But cooked in a traditional style from the Brazilian state of Espirito Santo. It is an amazing dish, that is easy to make and is delicious too. So please read on.

As cooking recipes and techniques were evolving, locally available resources dictated what on the menu. And Moqueca is no different. Traditionally made from fish because the states that created this dish are both coastal. The style of cooking is influenced by those living in the region, both locals and those who have come from other places and brought their cooking styles. And this dish has regional differences

Moqueca is primarily cooked in two states. Bahia and Espirito Santo. Both coastal states north of Rio De Janiero. There are distinct differences between the two. Moqueca Baiana, as the name implies is from the state of Bahia, it has African influences in that coconut milk and Dende oil (red palm oil) are ingredients. Moqueca Capixaba (pronounced capishaba) is from the state of Espirito Santo, it uses lighter oils like olive oil and less red palm oil, and is cooked in a traditional clay pot called a capixaba pot over an open flame.

This post is about Moqueca Capixaba from the state of Espirito Santo, and cooked in a capixaba pot over an open flame, in this case a barbecue burner. What makes cooking using a capixaba pot different is that it’s terracotta and like a slow cooker, evenly distributes and maintains the heat. If neither a capixaba pot nor an open flame are available, a 4-5 qt. pot over medium heat can be substituted.

Moqueca is a fish stew, so we’ll start with that. Traditionally a couple of fish ingredients are used, a white fish like sea bass, cod or corvina, and shell fish like shrimp, crab or lobster. There is no definitive specific ingredient. In this case, we are using sea bass and medium shrimp. Grate a couple of cloves of garlic and about 1 inch of fresh ginger as a marinade for the fish and shrimp. Let that sit in the fridge for a couple of hours till needed. Because this is a stew, it has to start with a mirepoix. Cut onions and tomatoes into thin slices, coarsely chop the cilantro, and some garlic that will make the savory base.

Moqueca is a dish that is cooked in layers, and, not mixed during the cooking process. So a bed of vegetables is layered in the bottom of the pot, onion, tomato, cilantro and garlic. Start by coating the inside of the pot with some olive oil, then each layer of vegetables with a drizzle of oil between. Leaving the garlic as the last layer. Finally a tablespoon of red palm oil over the top. Now off to cook.

Let the vegetables cook about 10 minutes or so, lift the lid, they’ll be steaming and sizzling, add a couple of tablespoons of tomato sauce around the edges. Give that about another 5 minutes to mix with the vegetables. Remember to not stir, just allow them to cook. Now is time to add the fish, as a layer. Pour over the coconut milk and let cook another 10 minutes or so. Go back and lift the lid, you’re greeted with a bubbling broth of coconut milk, fish, and vegetables, you can smell the onions, garlic and ginger. Now to add the shrimp. They only take 5 minutes to cook, that’s why it’s the last thing to add. Again, put as a layer in the pot, and put the lid back on.

After 5 minutes the Moqueca is ready. Remove from the heat. If you cooked in a regular pot on the stove, allow to cool for a few. If you cooked in a capixaba pot, carefully place it on a trivet and serve. Because it’s terracotta will continue to cook even when removed from the heat, so leave the lid on so the liquid doesn’t evaporate. Moqueca is traditionally served with rice and farofa, but, I also cooked some mashed potatoes with mine. The flavors are rich and complex, this really is a delicious dish. Enjoy your meal, and thank you for reading.