Salmon Moqueca
From luisascatering 10 years ago
- 45 min to make
- Serves 4
Moqueca is a traditional Brazilian seafood stew that includes tomato, peppers, coconut milk, and cilantro. I combined 2 different recipes and made it my own with a few tweaks here and there (one recipe was from a member on a Facebook dinner group and the other recipe from Food52.com). Read more It was absolutely delicious and very easy to make. Hope you give it a try :-) See less
Ingredients
- Fish and Marinade: shopping list
- 1 1/2 pounds wild king salmon fillets, pin bones & skin removed shopping list
- 1 small tomato (roma size) shopping list
- 1/4 cup cilantro, chopped shopping list
- 1 large garlic clove shopping list
- 1 tsp. ground cumin shopping list
- 1 jalapeno chile pepper, stemmed and cut in half (use the seeds, too, if you want your stew to be spicy or remove for mild) shopping list
- 1/4 cup fresh lime juice shopping list
- 2 tablespoon olive oil shopping list
- 1 teaspoon sea salt shopping list
- ~ shopping list
- For the Stew: shopping list
- 2 tablespoons olive oil shopping list
- 1 large sweet potato, peeled and diced shopping list
- 1 sweet yellow onion, sliced into half moons shopping list
- 4 small tomatoes, quartered shopping list
- 1 zucchini, chopped shopping list
- 1 yellow bell pepper, chopped shopping list
- 1/2 cup water shopping list
- 1 cup whole, thick coconut milk shopping list
- 1/4 cup minced green onion, for garnish shopping list
- 1/4 cup cilantro, chopped, for garnish shopping list
How to make it
- Place fish in a shallow non-reactive (non-metal) bowl. Combine the remaining ingredients in a food processor fitted with the metal blade (or a blender). Process until smooth and pour over fish. Allow to marinate for at least 1 hour (the longer the better). See Photo
- Heat olive oil in a large skillet over medium heat. Add diced sweet potato, cover and cook for 10-15 minutes, adding a little water if needed so they don't burn, until softened. Add tomatoes, onions, zucchini, bell pepper and continue to cook until just tender, about 5-7 minutes. Add water then place fish and marinade in the center of pan and drizzle all over with coconut milk. Bring to a boil then cover and simmer for about 30 minutes, or until fish flakes easily with a fork. Just before serving, break up the fish into large chunks and stir in green onion and cilantro. Serve alone or over buttered rice.
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