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
- 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.