Entree: Brazil – Central Culinary Region – Moqueca Capixaba (A Brazilian coastal fish stew from Espírito Santo braised with tomatoes, onions, cilantro, and annatto 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 15 min

Cook 20 min

Additional 15 min

Total 50 min

Ingredients

- 1.5 lb (680 g) firm white fish fillets (sea bass, cod, or snapper), cut into 6–8 pieces
- 2 tbsp (30 ml) annatto (urucum) oil
- 2 tbsp (30 ml) olive oil
- 1 medium onion, approx. 6 oz (170 g), thinly sliced
- 3 medium tomatoes, approx. 14 oz (400 g), chopped
- 1 red bell pepper, approx. 6 oz (170 g), thinly sliced
- 3 cloves garlic, minced
- 1 cup (240 ml) fish or vegetable broth
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 bay leaf
- 1/2 tsp (2.5 g) smoked paprika
- Salt to taste
- Freshly ground black pepper to taste
- Cooked white rice, for serving

Instructions

1. Rinse fish pieces, pat dry, season lightly with salt and pepper, and drizzle with lime juice; set aside to marinate for 10–15 minutes.
2. Heat annatto oil and olive oil in a clay pot or heavy-bottomed pan over medium heat; add sliced onions and cook until translucent, about 5 minutes.
3. Add minced garlic and bell pepper; cook 2–3 minutes until fragrant. Stir in chopped tomatoes, bay leaf, smoked paprika, and broth; bring to a gentle simmer.
4. Taste and adjust seasoning with salt and pepper. Gently nestle fish pieces into the simmering tomato mixture in a single layer.
5. Cover and poach on low heat until fish is cooked through and flakes easily, about 10–12 minutes depending on thickness.
6. Remove from heat, stir in chopped cilantro, and let rest 2 minutes. Serve hot with white rice and, if desired, a spoonful of farofa or pirão on the side.