• Home
  • Brazil: Moqueca Capixaba
0 0

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
3 lbs cod or other white fish; pieces are fine
1/4 cup lime juice
1/2 tsp red pepper flakes
3 cloves garlic garlic minced
1 1/2 tsp salt
1 lb shrimp peeled and deveined
2 cans Fire Roasted Diced Tomatoes
1 large yellow onion chopped
1 medium red bell pepper chopped
2 ripe plantains peeled and each cut diagonally into 8 pieces
1/4 cup parsley chopped
1/4 cup cilantro chopped
1/4 cup olive oil

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Brazil: Moqueca Capixaba

Brazilian Fish Stew




What are the chances that you find a recipe that is not only 100% Whole30 as is, but is also the signature dish of Brazil?! And on top of that, that you have all the base ingredients for in your pantry/fridge?  Courtney and I were feeling like our Whole30 meal plan has been a bit too meat heavy, so I set about looking for some fish based recipes for week 2, and voila! I found this recipe.

If that wasn’t proof enough that it was meant to be, when I posted a picture of it on my Instagram account, one of my very best friends – who has been living in Brazil for almost two years – commented that moqueca capixaba is her all time favorite Brazilian cuisine!

There are two types of  moqueca: moqueca bahiana and moqueca capixaba. As the name would infer, Moqueca bahiana is from Bahia, and is a rich almost curry-like stew made with coconut milk and a heavier palm oil.  Moqueca capixaba is the lighter version from Espírito Santo, which is common along the state’s long coastline. It’s influenced by the cuisine of Portugal. This version uses olive oil rather than palm, and the simple but bright tomato based broth really highlights the fish.

Its bright broth results from the fish, tomatoes, lime juice, and vegetables, which meld beautifully. And it couldn’t be easier. You simply layer the marinated seafood with the other ingredients in a cold pan and turn up the heat, simmering for just 20 minutes.

This dish would traditionally be made in a capixaba pan – a traditional pan made with black clay and finished with mangrove tree sap. Luckily, a ceramic Le Creuset works just fine!  The other good news? This dish is ridiculously simple to make!

I’ve had not one but two extremely memorable Brazilian meals, but both were feijoada. I was excited to experience a totally different dish, highlighting the country’s love of seafood!

Recipe Source: Epicurious



Pat fish fillets dry and put in a bowl. Add shrimp. In a separate bowl, stir together lime juice, pepper flakes, 1 tablespoon garlic, and 1 teaspoon salt, then pour over fish and toss to combine. Marinate, covered and chilled, for 30 minutes to one hour.


Put tomatoes in bottom of a dutch oven. Top with onion, peppers and remaining tablespoon garlic. Place plantains on top. Sprinkle evenly with remaining 1/2 teaspoon salt. Arrange fish and shrimp in one layer on top of plantain. Sprinkle cilantro and parsley over fish. You can use dried herbs in a pinch, as I did. Pour oil and marinade evenly over mixture in pot.


Bring to a simmer, then cover pot. Adjust heat to gently simmer until vegetables are softened and have released liquid and fish is just cooked through, about 20 minutes.


Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Finland: Porkkanalaatikko
Italian-Style Egg Skillet
Finland: Porkkanalaatikko
Italian-Style Egg Skillet

Add Your Comment

Don't miss a meal!

Subscribe to receive Notes From a Messy Kitchen in your e-mail.

%d bloggers like this: