Brazilian Salmon Stew (Moqueca)
Prep Time: 30 minutes | Cook Time: 1 hours | Total Time: 3 hours
- 1 1/2 to 2 pounds Vital Choice wild Alaskan sockeye, cut into large-bite sized pieces (can substitute with king or silver salmon)
- Organic Vital Choice extra virgin olive oil, as needed
- 4 to 6 cloves garlic (peeled, crushed, minced)
- 2 tablespoons fresh lime juice
- 3/4 teaspoon coarse salt
- 1 tablespoon organic paprika
- 2 1/2 teaspoons organic cumin
- Organic coarse ground pepper
- 2 medium onions, sliced
- 1 large bell pepper, seeded and sliced
- 2 medium tomatoes, sliced
- 1 can coconut milk (14 ounces)
- 1 large bunch fresh cilantro, chopped (1 to 2 cups)
- Freshly cooked rice for serving
- Make marinade: combine garlic, lime juice, coarse salt, paprika, cumin and 1 1/2 teaspoons black pepper. Let the salmon marinate in this paste for at least 2 hours.
- Coat the bottom of a large pan (covered skillet or dutch oven) with 2 tablespoons olive oil. Add a layer of sliced onions, then a layer of sliced bell peppers and a layer of sliced tomatoes.
- Place the fish pieces, with marinade, on top and start layering again – onions, bell peppers, and tomatoes. Sprinkle generously with salt and pepper. Top off with half of the cilantro. Pour coconut milk over the top. Drizzle generously with several tablespoons of olive oil.
- Bring to a boil then reduce heat to low and cover. Simmer for 30 minutes to 1 hour, until the vegetables are cooked through.
- Serve immediately with rice; garnish with remaining cilantro.