Moqueca Capixaba 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. Unlike other versions of moqueca, it does not use coconut milk, which gives it a distinct flavor profile. The dish is traditionally prepared in a clay pot, allowing the ingredients to meld together beautifully. Moqueca Capixaba is often served with rice and a side of farofa, a toasted cassava flour mixture, making it a hearty and flavorful meal enjoyed by many.