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Moqueca Capixaba
Espirito Santo — Mother recipe · en it
A delicious Moqueca Capixaba, a classic of Capixaba cuisine, featuring fish and vegetables with a taste of the sea.
📷 Sintegrity — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 15 min prep + 25 min cottura · 4 porzioni · facile
Ingredients
- 1 kg of fish for moqueca (such as porgy or sardines)
- 200 g of vegetables (zucchini, bell peppers, onions, cabbage)
- 100 ml of palm oil
- 2 onions
- 2 bell peppers
- 2 zucchini
- 1 red onion
- 1 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- 1 lemon
- Salt to taste
- 1/2 teaspoon onion powder
Method
- Clean and cut the fish into equal-sized pieces.
- Cut the vegetables into small pieces.
- In a large pot, heat the palm oil and sauté finely chopped onions.
- Add the vegetables, fish, apple cider vinegar, black pepper, onion powder, and salt.
- Cover and cook on low heat for about 20-25 minutes, checking occasionally to ensure the fish is well cooked.
- Squeeze a lemon over the dish before serving.
- Serve hot with Queijo Coalho cheese or polenta.
The story
Moqueca Capixaba originates from the Capixaba region in northwestern Brazil, where traditional fishermen would cook fresh fish directly over the fire, giving birth to this delicious and simple dish.
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