Salmon Moqueca

Serves 4-6

Fish and Marinade

• 1 1/2 pound wild salmon fillets
• 28 oz. can of peeled whole tomatoes, undrained
• 1 onion, peeled and roughly chopped
• 1 cup cilantro, chopped
• 2 garlic cloves, cut in half
• 1 Serrano chile pepper, stemmed and cut in half (use the seeds, too, if you want your stew to be pretty spicy)
• 1/4 cup lime juice
• 1 tablespoon olive oil
• 1 teaspoon sea salt

1. Place fish in a shallow non-reactive (non-metal) bowl. Combine the tomatoes, onion, cilantro, garlic, chile pepper, lime juice, oil and salt in a food processor fitted with the metal blade (or a blender). Process until smooth and pour over fish. Allow to marinate for 30 minutes to 1 hour.

For the Stew

• 2 tablespoons olive oil
• 1 large sweet potato, peeled and diced
• 1 zucchini, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1/2 cup water (or fish stock)
• 3/4 cup organic whole coconut milk
• 1/2 cup minced green onion (bottom parts only)- for garnish
• 1/2 cup cilantro, chopped- for garnish

1. Heat olive oil in a large skillet over medium heat. 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.
2. 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.

• This recipe is a Community Pick!
• This recipe was entered in the contest for Your Best Salmon

Tags: Brazilian, fish, fish, salmon, spices, stew