Moqueca capixaba

Moqueca capixaba is a traditional stew originating from the region of Espírito Santo. It is prepared with fish, lime juice, coriander, and vegetables such as onions, tomatoes, and garlic, all nicely colored with annatto. Traditionally, the stew is cooked in a clay pot called panela de barro – the seafood should only be layered with other ingredients and the heat is turned up for the stew to simmer on its own. In some cases, chili peppers are added for a bit of heat. When served, moqueca capixaba is typically accompanied by white rice or a creamy manioc porridge called pirão.