Moqueca is a Brazilian fish stew recipe commonly found on the coast. It is a fragrant and flavourful dish, usually prepared with white fish, tomatoes, coriander, garlic and onions, with some variations.
The Moqueca Capixaba is from the state of Espírito Santo and influenced by Native Brazilian and Portuguese cuisine. They use olive oil and natural urucum pigment powder, and it is always cooked in a traditional clay pan. Moqueca Baiana also has a strong influence from African cuisine. They use dendê palm oil and coconut milk in the preparation. It is easy to find the dendê is Brazilian Shops.
I will share the best version I have prepared at home, mixing those references, with an accompanying recipe for pirão, which is a moqueca sauce polenta.