Moqueca (IPA: [moˈkɛkɐ] or IPA: [muˈkɛkɐ] depending on the dialect, also spelled muqueca) is a Brazilian seafood stew based on fish, onions, garlic, tomatoes, and coriander. It is cooked slowly, with no water added.
Its two variants are moqueca capixaba from Espírito Santo state in the Southeast, and moqueca baiana from Bahia state in the Northeast.
One of the secrets of this dish lies in the mud pot used to prepare it. The “panela de barro” as it is called by the locals, is the most important handicraft in the state of Espirito Santo. If you don’t have one, the taste of the moqueca will never be the same. The pot making technique dates back 300 years ago, by the seashore indigenous people, and this tradition has been maintained so far.