Recipe: Salmon Moqueca
Moqueca is a traditional Brazilian fish stew. Different fish can be used including cod, sea bass, or snapper.
Fish and marinade:
- 1 1/2 pound wild salmon fillets
- 28 oz. can of peeled whole tomatoes, undrained
- 1 onion, peeled quartered
- 1 cup cilantro
- 2 garlic cloves
- 1 Serrano chile pepper with seeds
- 1/4 cup lime juice
- 1 teaspoon sea salt
For the stew:
- 12 oz sweet potato, peeled and diced
- 12 oz chopped zucchini
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1/2 cup water (or fish stock)
- 3/4 cup light coconut milk
- 1/2 cup minced green onion (bottom parts only) – for garnish
- 1/2 cup cilantro, chopped – for garnish
- Place fish in a shallow non-reactive (non-metal) bowl. Combine the tomatoes, onion, cilantro, garlic, chile pepper, lime juice, and salt in a blender. Process until smooth and pour over fish. Allow to marinate for 30 minutes to 1 hour.
- Heat a large skillet over medium heat. Spray with non-stick spray and add diced sweet potato and cook for 10-15 minutes, adding a little water if needed so it doesn’t burn, until softened. Add zucchini, green and red pepper and continue to cook until tender, about 5-7 minutes, again adding water to the pan, if needed. Add water or fish stock and stir in coconut milk. Bring to a boil, reduce heat, and simmer 2 to 3 minutes.
- Add fish and marinade and simmer for 10-15 minutes, or until fish flakes easily with a fork. Just before serving, stir in green onion and cilantro. Serve alone or over rice.
Number of servings (yield): 4
Inspired By: Salmon Moqueca