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Last updated at 11:35 GMT, Thursday, 05 March 2009

Moqueca Capixaba

Adriana Helena

This recipe was sent in by Adriana Helena from Brazil

Ideally this should be cooked on top of the cooker in a special pan made of mud, the "panela de barro" or black clay pot. It serves 4 people and goes well with wine but I prefer Cajú Juice.


Moqueca Capixaba

The finished dish


  • 800 g of fish in slices (ideally fresh fish cleaned using lemon)
  • 400 g of prawns
  • 3 tomatoes: remove the peel and pips and chop
  • 3 stems of green coriander chopped
  • 3 stems of spring onion chopped
  • 2 onions(finely chopped)
  • salt to your taste
  • a spoon of urucum seeds powder (if you can get them)
  • 3 cloves of garlic: crushed
  • 1 lemon
  • peppers (optional): chopped to your taste
  • a spoonful of olive oil


  1. In the pot heat a spoon of oil and add the garlic and urucum seeds.
  2. Add salt to your taste
  3. Then add one layer of tomatoes using half the tomatoes
  4. Now add a layer of onion (half the onions)
  5. Another layer of green coriander and spring onion (half the coriander and spring onion).
  6. Now very gently put on 3 slices of fish.
  7. Repeat in the same sequence: tomatoes, onion, green coriander/onion, 3 pieces of fish.
  8. Save some of the green coriander and spring onion to the end.
  9. Cook on top of the cooker for 25 minutes.
  10. Now just put a layer of prawns and let it cook a bit more. Then put the rest of the green coriander/onion to cover the prawns and it's ready to serve.

I suggest a watercress salad, but it's usually served with white rice and "pirão". How do you make "pirão"? It's easy: heat some of the soup formed from the moqueca and add a little cassava meal unitl it gets a sticky consistency.


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