Moqueca Capixaba

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons dendê oil (Brazilian palm oil)
• 1 whole large yellow onion
• 1 whole red bell pepper
• 1 whole yellow bell pepper
• 4 whole fresh garlic cloves
• ½ cup fresh cilantro
• ½ cup fresh parsley
• 4 medium fresh tomatoes, ripe
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup fish or seafood stock
• 1.5 pounds firm white fish fillets (mahi-mahi, snapper, or halibut)
• 1 pound large shrimp, peeled and deveined
• ½ pound squid, cleaned and sliced into rings
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons lime juice
• 1 whole hot chile pepper (malagueta or serrano)

Instructions

1. 1

   Dice one large yellow onion into 1/4-inch pieces. Cut 1 red bell pepper and 1 yellow bell pepper in half lengthwise, remove the seeds and white ribs, then slice into 1/4-inch-wide strips. Peel and finely mince 4 garlic cloves. Roughly chop 0.5 cup fresh cilantro and 0.5 cup fresh parsley, keeping them separate.

2. 2

   Core 4 ripe medium tomatoes and dice them into 1/2-inch pieces — you want to keep the juices. Check that your 1.5 pounds of firm white fish fillets are boneless and skinless; pat dry with paper towels and cut into 2-inch chunks. Peel, devein, and pat dry 1 pound of large shrimp — removing surface moisture prevents them from steaming. Clean 0.5 pound of squid, removing the inner quill and any skin, then slice into 1/4-inch rings.

3. 3

   Slit 1 fresh hot chile pepper lengthwise with a knife — keep the seeds and ribs inside if you like heat, or scrape them out for mild warmth. Juice 1 lime to get about 2 tablespoons of fresh lime juice.

4. 4

   Set a 6-quart Dutch oven or heavy-bottomed pot over medium heat. Pour in 3 tablespoons of extra-virgin olive oil and 2 tablespoons of dendê oil — the dendê gives the stew its signature golden color and distinctive richness. Let the oils heat for about 1 minute until they shimmer together.

5. 5

   Add the diced onion and sauté, stirring occasionally, until it turns translucent and the edges just begin to turn golden, about 4-5 minutes. You should hear a gentle, steady sizzle — if it pops aggressively, lower the heat slightly. Add the minced garlic and cook for another minute until fragrant.

6. 6

   Stir in the bell pepper strips and cook for 3-4 minutes, stirring often, until they soften slightly but still have some crunch. You want them to release their sweetness without becoming mushy.

7. 7

   Add the diced tomatoes with all their juices and the whole slit chile pepper. Cook, stirring gently, for 3-4 minutes until the tomatoes begin to break down and release their liquid — you should see the mixture turn thick and saucy at the bottom of the pot.

8. 8

   Pour in 1 cup of fish or seafood stock and 1 can (13.5 oz) of full-fat coconut milk, stirring well to combine — the stock and coconut milk will blend with the tomato base to create a silky sauce. Season with 1 teaspoon of sea salt and 0.5 teaspoon of freshly ground black pepper. Bring to a gentle simmer over medium heat, then reduce to medium-low — the surface should show lazy bubbles breaking gently, not a rolling boil.

9. 9

   Nestle the fish chunks into the sauce first — they take longest to cook. Simmer for 3-4 minutes until the largest piece flakes easily when tested with a fork at its thickest point. The fish will be opaque throughout but still moist.

10. 10

    Add the shrimp and squid rings, gently stirring to submerge them in the sauce. Simmer for another 3-4 minutes, stirring occasionally and gently — the shrimp will turn opaque pink and curl slightly, and the squid will become tender. Do not overstir or cook longer, or the seafood will toughen.

11. 11

    Remove from heat and stir in 2 tablespoons of fresh lime juice to brighten the flavors. Taste the stew and adjust seasoning with additional salt or lime juice as needed. Fish out and discard the chile pepper if you prefer — or leave it for guests who enjoy the whole-pepper experience.

12. 12

    Ladle the moqueca into shallow serving bowls, making sure each bowl gets a generous portion of fish, shrimp, squid, and creamy sauce. Scatter the fresh chopped cilantro and parsley over the top — the herbs add brightness and visual appeal.

13. 13

    Serve immediately with lime wedges on the side for guests to squeeze at the table, crusty bread for soaking up the golden sauce, and white rice to cool and balance the richness of the coconut and dendê oil.

Tools you’ll need

• 6-quart Dutch oven or heavy-bottomed pot
• wooden spoon or silicone spatula
• sharp chef's knife
• cutting board
• paper towels
• shallow serving bowls
• ladle

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