Brazilian Salmon Stew (Moqueca) Recipe


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Photography Credit:
Elise Bauer

One of the dishes Northern Brazil is understood for is their “Moqueca“, a scrumptious savory fish stew made with an area white fish, bell peppers, tomatoes, onions, and coconut milk.

Several years in the past a Brazilian pal of mine launched to me a salmon model of this stew she had improvised, provided that the everyday Brazilian fish used for moqueca isn’t discovered round right here.

It was so good I begged Fernanda for the recipe, which she translated into English for me. (By the way in which, you possibly can’t get native salmon in Brazil, so that is actually not an genuine moqueca, however a Northern California interpretation.)

What is shocking in regards to the recipe’s technique is that you just simmer the stew for a very good 30 minutes at the least. For these of us who love fish and seafood we all know that fish and lengthy cooking occasions don’t go properly collectively. The exception is that this stew. It requires simmering the stew properly previous the purpose of of cooking the salmon, but it surely works!

Salmon Moqueca

The result’s a wealthy, coconut creamy, deeply flavored stew.

The salmon is marinated first with lime juice, paprika, and cumin, after which simmered with onions, tomatoes, and bell peppers, in coconut milk. The stew is even higher the following day, after the flavors have had extra time to meld. Enjoy!

Recipe up to date from the archive, first printed 2007.

Brazilian Salmon Stew (Moqueca) Recipe

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Ingredients

Marinade:

  • The cloves from half head of garlic, peeled, crushed, minced
  • 2 Tablespoons of contemporary lime juice
  • three/four teaspoon of coarse salt
  • 1 Tablespoon of candy paprika
  • 2 half teaspoons of floor cumin
  • 1 half teaspoons of freshly floor black pepper

Other:

  • 1 half to 2 kilos of salmon, lower into 2-inch items (largish-bite sized items)
  • Olive oil
  • 2 medium onions, sliced
  • 1 giant inexperienced bell pepper, seeded, de-stemmed, and sliced
  • 2 medium tomatoes, sliced
  • Salt and freshly floor pepper
  • 1 14-ounce can thick coconut milk
  • 1 giant bunch contemporary cilantro, chopped, 1-2 cups

Method

1 Marinate salmon: Mix collectively the marinade substances. Let the salmon marinate on this paste for at the least 2 hours. The longer, the higher.

2 Layer substances in a big pot: In a big pan (giant lined skillet or Dutch oven), coat the underside of the pan with a pair tablespoons of olive oil. Add a layer of sliced onions, after which a layer of sliced bell peppers, and a layer of sliced tomatoes.

Place the fish items, with the marinade, on prime of the whole lot, and begin layering once more—onions, bell peppers, and tomatoes.

three Top with cilantro, coconut milk, olive oil: Sprinkle generously with salt and pepper. Add about half of your contemporary cilantro to the highest.

Pour coconut milk excessive. Drizzle generously with olive oil excessive (a number of tablespoons).

four Simmer: Bring to a boil, scale back warmth to low, cowl and let simmer for 30 minutes to an hour, till the greens are cooked via.

Garnish with remaining cilantro.

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