Capixaba Moqueca is a traditional Brazilian fish stew originating from the state of Espírito Santo. It is made with fresh fish, typically snapper or sea bass, and is cooked with ingredients like onions, tomatoes, bell peppers, and cilantro. The dish is known for its rich flavor, enhanced by the use of dendê oil (palm oil) and coconut milk. Unlike other versions of moqueca, such as the Bahian Moqueca, Capixaba Moqueca does not include coconut milk or dendê oil, focusing instead on a lighter broth. It is often served with rice and a side of farofa, a toasted cassava flour mixture, making it a hearty and satisfying meal.