Moqueca Capixaba

August 31, 2020

Moqueca Capixaba Viagem e Gastronomia
Moqueca Capixaba – Travel and Gastronomy – Food Safaris

By chef Daniel Alessio – in reference to Travel and Gastronomy

Hello, my name is Daniel de Alessio, Chef at the Audaz restaurant in Dourados, Mato Grosso do Sul. I am graduated in Gastronomy in the city of Vila Velha, in Espírito Santo, by the University of Vila Velha. I worked in good restaurants and keep great memories there, especially when we gathered the family to cook and enjoy one of the most traditional dishes of Espirito Santo.

Just feeding with a little bit of history for you to understand more about this recipe, let me explain how I learned to make it: One day I went to Iha das Caieiras, a very well-known and visited place in Vitória / ES. There I met Aunt Eliana, a lady who charms for her hospitality and humility. She has a picturesque restaurant called Beco do Siri, right in the heart of the island and, according to my opinion, has the most romantic sunset I visited in Brazil. Beautiful landscapes, which combine with spices and flavors.
Arriving at her restaurant and saying that I was a culinary student, she made a point of introducing me to her people and her kitchen, her utensils and her clay pots that were handcrafted by the potters from Goiabeiras (ES). Presentations made, we went to the recipe, techniques and secrets. In the end, it was a full belly, a new dish for my cookbook and a deep admiration. Friendship forever.
But the best thing, for sure, is to redo this recipe for family, friends and customers. Holding a plate full of culture and good memories.

Capixaba Moqueca with Shrimp Sauce
1.5 kg of fish (whiting, teething, sea bass, ground porridge, goldfish, boyfriend or xerne)
1 bunch of coriander
1 bunch of chives
500 g of clean shrimp
250g onion
80g garlic
400g tomato
olive oil

Preparation mode:

Scale the fish well, remove the entrails and cut it into 5 cm wide slices. Season the fish and shrimp with salt and lemon.
Chop the garlic, onion, coriander and chives.
Rub a little oil (two spoons) and olive oil (one spoon) on the bottom of the clay pot. Add spices and annatto oil to the pan.
Separate half of this sauté, add the fish slices (arrange them so that they are not on top of each other) and finish with the seasoning previously removed.
Place the prawns on top. Cook for approximately 20 minutes. When it starts to boil, check the salt. Do not put water, do not turn the pieces and cook with the pan open.
Swing the pan from time to time with the help of a thick piece of cloth, so that the fish slices do not stick to the bottom. Serve with white rice, mush and banana.

12 Bananas.
Cook the plantains in the moqueca broth. They can be cooked with moqueca or separated.

Fish mush

300 g cassava flour
2 fish heads
100 g onion
50g garlic
1 bunch of coriander
1 bunch of chives

Preparation mode:

Do as in the moqueca, cooking the fish head.
When cooked, remove the meat and discard the bones.
When the broth is boiling again, slowly add the cassava flour until the mixture is obtained. Serve it hot.

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