Categoria: Destaque Player | 25.julho.2012 | sem comentários

Moqueca Capixaba de Peixe e Pirão:


  • 1.5kg of fish (grouper, monkfish, kingfish)
  • Juice of 3 lemons (green)
  • Salt
  • Pimenta bodinho or malegueta (hot red chillis) finely chopped
  • Amount as wich of flat leaf parsley and spring onions finely chopped
  • Amount as wish of Coriander/Cilantro
  • 5 tomatoes (round and mature)
  • 3 white onions finely chopped
  • 2 garlics in paste
  • Amount as wish of extra virgin olive oil
  • 1 of wich Sweet pepper (poivron – red, green and yellow)
  • Colorau de Urucum or sweat paprika powder


  1. Finely chop the cilantro, parsley, spring onions and chillis. Set aside.
  2. Chop garlic, add salt, and continue chopping, until a paste forms (use a mortar). Add to herbs.
  3. Prepare fillets on a separate plastic chopping board to avoid cross-contamination.
  4. Heat a large clay pot, over a low/medium flame
  5. Add mixed herbs, chillis, garlic and tomatoes chopped in four.
  6. As soon as you start to smell the perfume from the herbs filling the kitchen, add a splash of olive oil.
  7. Clean fish, descale and rinse thoroughly. Pat dry with a paper towel.
  8. Squeeze fresh lemon juice over the fish, season with salt, and carefully place over the herbs.
  9. Add the onions and the peppers barely chopped.
  10. Pop on the lid, and leave until cooked.
  11. When the flesh starts to leave the bone you know its ready. About 10 minutes.
  12. Take out a bit of the juice and put in another pan to make the pirão. Mix carefully the farinha de mandioca into the juice and cook for 5 minutes. The pirão is ready.
  13. You can serve direct to the table in the clay cooking pot.

Serve with arroz branco or a farofa de banana.

The key utensils and ingredients to make a good Moqueca are:

A clay cooking pot (The clay retains the heat, and keeps the sauce hot, as you ladle it out over the fish)

Fresh ingredients (fresh ingredients are integral to any fish dish, and especially so for Moqueca. Same day, fresh)

Colorau (a powder condiment made of Urucum, that is an exotic fruit from the Amazon used by indigenous Brazilians to prevent heart disease, medicate skin irritations, colour and thicken dishes. The seeds only are used. As a replacement try using safflower or sweet paprika.

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