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Brazilian Salmon Stew (Moqueca)
Brazilian Salmon Stew (Moqueca)
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
190 minutes
Elevate Brazilian fish stew with marinated salmon in a luscious coconut milk broth with vibrant vegetables.
Ingredients:
  • Marinade:
  • The cloves from 1/2 head of garlic, peeled, crushed, minced
  • 2 Tablespoons of fresh lime juice
  • 3/4 teaspoon of coarse salt
  • 1 Tablespoon of sweet paprika
  • 2 1/2 teaspoons of ground cumin
  • 1 1/2 teaspoons of freshly ground black pepper
  • Other:
  • 1 1/2 to 2 pounds of salmon, cut into 2-inch pieces (largish-bite sized pieces)
  • Extra virgin olive oil
  • 2 medium onions, sliced
  • 1 large green bell pepper, seeded, de-stemmed, and sliced
  • 2 medium tomatoes, sliced
  • Salt and freshly ground pepper
  • 1 14-ounce can regular (not light) coconut milk
  • 1 large bunch fresh cilantro, chopped, 1-2 cups
Instructions:
  • Prepare the salmon marinade by mixing garlic, lime juice, coarse salt, sweet paprika, cumin, and black pepper in a bowl. Ensure the salmon is fully coated in the marinade and let it sit for a minimum of 2 hours, but longer for optimal flavor infusion.
  • In a large pot, create layers starting with a couple of tablespoons of olive oil at the bottom. Follow with sliced onions, bell peppers, and tomatoes. Add the fish pieces with the marinade on top. Repeat the layers of onions, bell peppers, and tomatoes.
  • - Sprinkle generously with salt and pepper. - Distribute half of the fresh cilantro on top. - Pour coconut milk over the dish. - Drizzle generously with several tablespoons of olive oil. - Top the dish off with cilantro, coconut milk, and olive oil.
  • Prepare the stew by bringing it to a gentle boil. Lower the heat, cover, and allow it to simmer for 30 minutes to an hour until the veggies are tender. Serve piping hot in bowls, topped with the leftover cilantro for a flavorful touch.

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