Brazilian Salmon Stew (Moqueca)
Ingredients
1 1/2 to 2 pounds 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 to 2 cups
Marinade:
The cloves from 1/2 head of garlic, peeled, crushed, minced
2 tablespoons fresh lime juice
3/4 teaspoon coarse salt
1 tablespoon sweet paprika
2 1/2 teaspoons ground cumin
1 1/2 teaspoons freshly ground black pepper
Directions
Mix together the marinade ingredients. Let the salmon marinate in this paste for at least 2 hours. The longer, the better.
salmon-moqueca-method-1
In a large pan (large covered skillet or Dutch oven), coat the bottom of the pan with a couple tablespoons of olive oil. Add a layer of sliced onions, and then a layer of sliced bell peppers, and a layer of sliced tomatoes.
Place the fish pieces, with the marinade, on top of everything, and start layering again—onions, bell peppers, and tomatoes.
Sprinkle generously with salt and pepper. Add about half of your fresh cilantro to the top.
Pour coconut milk over the top. Drizzle generously with olive oil over the top (several tablespoons).
Bring to a boil, reduce heat to low, cover and let simmer for 30 minutes to an hour, until the vegetables are cooked through.
Garnish with remaining cilantro.
