Moqueca Capixaba is a vibrant and flavorful fish stew, iconic to the state of Espírito Santo. Unlike its more famous cousin, Moqueca Baiana from Bahia, the Capixaba version is distinguished by its simplicity and unique ingredients.
Key Characteristics:
- Broth Base: It uses urucum (annatto) seeds for a subtle, earthy flavor and a golden-red color, and olive oil, but no dendê (palm oil) or coconut milk. This results in a lighter, more delicate broth.
- The Pot: It is traditionally cooked in a panela de barro (handcrafted black clay pot), which gives the stew a distinct earthy flavor.
- Main Ingredients: Typically made with firm white fish (like grouper or snapper), tomatoes, onions, cilantro, and sometimes shrimp. It’s often accompanied by white rice and pirão (a creamy porridge made from the stew’s broth and manioc flour).
In essence, Moqueca Capixaba is a celebration of fresh seafood and subtle, earthy flavors, representing the coastal culture of Espírito Santo. It’s a cherished national dish with a unique identity.
