Moqueca, east coast Canada style

Traditionally you would serve this stew over rice. I was looking for a stew experience closer to my own East Coast Canadian roots, so I subbed in potatoes. Also instead of normal Brazilian white fish varieties one might expect in this stew I used a couple closer to home, but any firm white fish will do.

Moqueca, east coast style

Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Soup
Cuisine: brazilian, Canadian
Servings: 4 servings


  • 1 1/2 lb firm white fish Chopped into 2" pieces, I used a combo of cod and haddock
  • 3 tsp chopped garlic
  • 4 tbsp lime juice
  • salt and pepper
  • olive oil
  • 1 medium yellow onion chopped
  • 1/3 cup green onion chopped
  • 1/2 large red pepper seeded and chopped
  • 1/2 large Yellow bell pepper seeded and chopped
  • 28 oz diced tomatoes drained - one large can
  • 1 tbsp paprika
  • 1 pinch red pepper flakes
  • 1-2 cups cilantro roughly chopped, plus more for garnish
  • 1 lb PEI potatoes chopped into 2" pieces
  • 14 oz coconut milk one can
  • 1 cup fish broth


  • Add the fish pieces to a mixing bowl, add lime juice, garlic, salt and pepper and mix thoroughly. Set aside.
  • In a large pot heat the olive oil on medium. Add the onions, peppers, potatoes, paprika, pepper flakes, salt and pepper. Stir to combine and simmer covered for 5 minutes, stirring occasionally til onions and peppers are soft.
  • Add the fish broth, bring to a boil then reduce and simmer for 10 minutes.
  • Stir in the tomatoes, cilantro and green onions. Bring back to a boil, reduce to simmer and cover for 10 minutes. Stirring occasionally.
  • Add the fish and coconut milk, bring to a boil, reduce and simmer covered for 10 minutes. Stirring occasionally.
  • Adjust seasoning with salt and / or lime juice, serve garnished with more fresh cilantro.