Dish

Moqueca capixaba

Brazilian Fish Stew

Moqueca capixaba is made with fish, onions, tomatoes, garlic, and cilantro, which are cooked together in a clay pot. The dish is typically served with rice and pirão, a type of fish-based gravy. Moqueca capixaba is a rich source of protein and vitamins, but it is also high in sodium and calories. It is not recommended for people with high blood pressure or those on a low-sodium diet.

Cuisine of the Americas› South American cuisine› Brazilian cuisine

Stew

Origins and history

Moqueca capixaba originated in the Espírito Santo state of Brazil, where fish is a staple food. The dish has been a part of Brazilian cuisine for centuries and is often served at special occasions, such as weddings and holidays.

Dietary considerations

High in sodium and calories

Variations

There are many variations of moqueca capixaba, depending on the type of fish and vegetables used. Some recipes call for the addition of coconut milk or dendê oil to the sauce.

Presentation and garnishing

Moqueca capixaba is typically served in a clay pot, with the fish and vegetables in the sauce. The rice and pirão are served on the side. The dish should be garnished with fresh cilantro.

Tips & Tricks

To make the dish healthier, use low-sodium broth and reduce the amount of salt added to the sauce. You can also add more vegetables, such as bell peppers or zucchini, to increase the nutritional value of the dish.