Moqueca is a Brazilian stew and Capixaba is a fish version from the region of Brazil that artist Rubiane Maia grew up in. Now living in Folkestone, Rubiane shared this recipe for one of Custom Folkestone’s Community Feasts on the Harbour Arm. The recipe calls for a firm white fish, we used Huss from Folkestone Trawlers, which is extremely good value for money and holds it’s texture well in a stew. It is traditionally served with farofa (toasted cassava flour), but is great with a hunk of crusty bread or crispy potatoes.
Serves 5 people
Approximate cost per head = £1.20
Best time of year for ingredients = midsummer
- 1½ kg Huss cut into large chunks
- 3 tomatoes
- 2 large onions
- Bunch coriander
- 3 garlic cloves – roughly chopped
- 1 lime or lemon
- 3 tbsp olive oil
- 3 tbsp annatto oil (optional)
- 100 ml fish or vegetable stock
Chop 1 tomato, 1/2 onion, half the coriander and the garlic and mix with the juice of lemon/lime, rub it on to the fish and leave to marinate in fridge whilst you prepare everything else.
Chop and gently fry the rest of the onion in the olive & annatto oil, chop the tomatoes and add them, season with salt & pepper.
When the tomatoes start to soften, add the fish and marinade, pile the rest of the chopped coriander on top and pour over the stock. Cover and cook for about 15 minutes without stirring. As soon as the fish is cooked (stick a knife in and check it is opaque in the middle), take it off the heat and serve.