Peixe na Telha Capixaba (Espírito Santo Tomato & Cilantro Fish Stew) – Authentic Brazil Recipe

Unlike Bahian moqueca, Moqueca Capixaba uses pure olive oil, annatto, and tomatoes for a bright coastal broth.

Country of Origin
🇧🇷 Brazil (South America, Americas)
Dietary Profile
pescatarian
Prep Time
15 min
Cook Time
30 min
Difficulty
Easy
Signature Staples
Firm white sea bass fillets, Ripe plum tomatoes, Sweet bell peppers, Urucum (annatto/paprika), Cilantro

Ingredients for Peixe na Telha Capixaba (Espírito Santo Tomato & Cilantro Fish Stew) (4 Servings)

  • 1.25 lbs (or 2.5 cups) firm white sea bass fillets, prepped into bite-sized pieces
  • 1.5 cups ripe plum tomatoes, washed and trimmed
  • 1 cup sweet bell peppers
  • 1 medium onion and 3 cloves garlic, finely minced with urucum (annatto/paprika)
  • 1.5 tbsp traditional Brazil seasoning (cilantro, scallions, lime juice, olive oil)
  • 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

  1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown firm white sea bass fillets for 5 minutes.
  2. Add minced onion, garlic, urucum (annatto/paprika), and cilantro, scallions, lime juice, olive oil, stirring for 2 minutes until deeply aromatic.
  3. Add ripe plum tomatoes and pour in the braising liquid; bring to a lively simmer.
  4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
  5. Stir in sweet bell peppers right before serving warm.

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