Spicy Salmon Moqueca with Chilies, Lime, and Fresh Cilantro
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 1.5 pounds salmon fillets, cut into 2-inch pieces
- 1 can (14 ounces) coconut milk
- 4 ripe tomatoes, chopped
- 3 fresh chilies, thinly sliced
- Juice of 2 limes
- 1/2 cup fresh cilantro, chopped
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper. Cook for 5 minutes until the onion softens.
- Stir in the chopped tomatoes and sliced chilies. Cook for another 4 minutes so the tomatoes begin to break down.
- Pour in the coconut milk and add the salt and black pepper. Bring the mixture to a gentle simmer.
- Add the salmon pieces to the pot. Spoon some of the sauce over the fish. Cover and simmer for 8 to 10 minutes until the salmon flakes easily.
- Remove the pot from the heat. Stir in the lime juice and sprinkle the fresh cilantro over the top before serving.
Notes
Taste the broth before adding the salmon and add one more sliced chili if you prefer stronger heat. Leftovers keep well in the fridge for two days and reheat gently on the stove with a splash of water to loosen the sauce. Serve the stew in shallow bowls with plain rice to soak up the coconut broth.
Course: Main Course
Cuisine: Brazilian
Equipment: Large Pot, Knife, Cutting Board
Cuisine: Brazilian
Equipment: Large Pot, Knife, Cutting Board