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Today is Tuesday - January/22/2019
Moqueca Capixaba II

Moqueca Capixaba II

The moqueca capixaba is very tasty and lighter than the baiana, because it does not take palm oil. In this recipe, you also learn to make the pirão to accompany the dish.


• 300 g of annatto seeds
• 1 liter of oil

1. In a large pot, place the oil and the annatto seeds. Bring to low heat and simmer, stirring constantly to mix.
2. When the oil begins to turn reddish and the seeds slightly black, remove from the fire.
3. Allow to cool and strain.
4. Put on glass with lid and store in a dry and


• 1 ½ kg of whiting cut into cubes
• 3 tomatoes
• 3 onions
• 1 packet of cilantro
• ½ bunch of chives
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 30 ml of urucum tincture
• 100 ml fish broth
• 2 lemons broth
Salt to taste

1. Place the fish fingers in a bowl and season with salt and lemon juice. While preparing the other ingredients, leave the fish marinating in the refrigerator. The ingredients of the pirão and those of the fish can be prepared together.
2. With a sharp knife, cut the tomatoes in half and remove the seeds. Chop the halves into small pieces. Peel the onions and cut each one in half. Then rest each half on a board and cut into cubes. Wash the coriander leaves, scallions under running water and dry well. Chop the herbs.
3. Take a large saucepan over low heat and add the oil and the annatto oil and let it heat up. Then add the onion and saute for 2 minutes. With a slotted spoon, remove half of the onion and set aside.
4. Add half the chopped tomatoes and stir well with a wooden spoon. Then place the fish slices on the onion and the tomato. Cover the slices with the reserved onion and the remaining tomato.
5. Add coriander, salt and fish stock. Cover the pan and cook on low heat for 10 to 15 minutes, without stirring. Check the seasonings and if the fish is cooked.


• ¾ cup of cassava flour
• 600 ml fish broth
• ½ cup chopped coriander
Chopped onion
• 1 chopped tomato
• 30 ml of urucum tincture
Salt to taste

1. In a medium pan, bring the annatto tincture to low heat. When warm, add the onion and saute for 2 minutes.
2. Add tomatoes and sauté for another 1 minute.
3. Add the remaining fish stock and seasonings and bring the broth to a boil.
4. Then add the manioc flour gradually, stirring with a wooden spoon without stopping.
5. Adjust seasonings and serve hot.

Source: http://www.panelinha.com.br/receita/Moqueca-capixaba