El Camino's Moqueca (Brazilian seafood stew)

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Brighten up your day with vibrant Latin American flavours! This version of Brazilian seafood stew from Vancouver's El Camino's, from chef Jason Carr, can be made from scratch in 45 minutes. 

Head to El Camino’s for Latin American dishes like arepas and bocadillos, and of course, tacos and margaritas. 


1 tbsp butter
1 tbsp olive oil
1 white onion, diced
2 cloves garlic, minced
2 roma tomatoes, diced
1 tsp salt
1 tsp ground coriander
1 tsp pureed chipotle in adobo
1 cup white wine
4 cups coconut milk
1 tsp fish sauce
1/4 lb cod fillet, cut into bite-sized pieces
1/4 lb cleaned prawns
1/4 lb fresh mussels in shells
2 tbsp chopped cilantro, for garnish

In a medium-sized pot over medium heat, add oil and butter until melted.

Add onion, garlic, tomatoes, salt, coriander and chipotle, and sauté until onions are translucent, about 5 minutes.

Add white wine and coconut milk. Simmer until slightly thickened, about 15 minutes.

Add cod, prawns and mussels. Cook until mussels are opened, about 5 minutes

Add fish sauce and stir. Let sit 5 more minutes and serve. Garnish with cilantro and serve with jasmine rice.