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 cilantro. 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.

Brazilians have been making moqueca for at least 300 years.^{[citation needed]}

Moqueca capixaba is native to the state of Espírito Santo and influenced by Native Brazilian cuisine. Olive oil is used instead of palm oil (as in the Bahian version); coconut milk is never used, urucum pigment is added, and it is always cooked in a traditional clay pan. Moqueca capixaba can be made with fish, shrimp, crabs, sea crab or lobsters. There is also a rare variety made with raw bananas. The dish is usually seasoned with onion, tomatoes, cilantro, chives, and olive oil.

Capixaba pans are made with black clay and mangrove tree sap. After being shaped and fired, sap is re-applied. This blackens the clay and makes it water resistant. The pan must be seasoned with oil a couple of times before use.

Alex Atala (Milad Alexandre Mack Atala, born June 3, 1968 in São Paulo, Brazil), is a Brazilian chef who runs the restaurant D.O.M. in São Paulo. In April 2011, D.O.M. was rated the 7th best restaurant in the world by the S.Pellegrino World's 50 Best Restaurants, published by Restaurant magazine. His establishment also holds the title of "Acqua Panna Best Restaurant In South America." He's known for transforming traditional Brazilian dishes, adopting French and Italian culinary techniques to native Brazilian ingredients. Atala also hosts a television show on Brazilian TV channel GNT.