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

Salmon Fish Stew, Brazilian Style Recipe

Salmon Fish Stew, Brazilian Style Recipe
Marinade:
    The cloves from 1/2 head of garlic, peeled, crushed, minced
    2 Tablespoons of fresh lime juice
    3/4 teaspoon of coarse salt
    1 Tablespoon of sweet paprika
    2 1/2 teaspoons of dry cumin
    1 1/2 teaspoons of freshly ground black pepper

Other:
    1 1/2 to 2 pounds of salmon, cut into 2-inch pieces (largish-bite sized pieces)
    Olive oil
    2 medium onions, sliced
    1 large bell pepper, seeded, de-stemmed, and sliced
    2 medium tomatoes, sliced
    Salt and freshly ground pepper
    1 14-ounce can thick coconut milk
    1 large bunch fresh cilantro, chopped, 1-2 cups

    Freshly cooked rice for serving

Method

1 Mix together the marinade ingredients. Let the salmon marinate in this paste for at least 2 hours. The longer, the better.

In a large pan (large covered skillet or Dutch oven), coat the bottom of the pan with a couple tablespoons of olive oil. Add a layer of sliced onions, and then a layer of sliced bell peppers, and a layer of sliced tomatoes. Place the fish pieces, with the marinade, on top of everything, and start layering again - onions, bell peppers, and tomatoes. Sprinkle generously with salt and pepper. Add about half of your fresh cilantro to the top. Pour coconut milk over the top. Drizzle generously with olive oil over the top (several tablespoons).

3 Bring to a boil, reduce heat to low, cover and let simmer for 30 minutes to an hour, until the vegetables are cooked through.

Serve with rice; garnish with remaining cilantro.

Yield: Serves 6-8.
http://www.simplyrecipes.com/recipes/salmon_fish_stew_brazilian_style/

\

Mediterranean Chickpea Stew

Mediterranean Chickpea Stew

Ingredients

    1 whole head garlic, unpeeled
    2 tablespoons extra-virgin olive oil
    Pinch freshly ground black pepper and sea salt
    2 sweet red bell peppers, seeded and julienned
    1 red finger hot chile pepper, seeded and minced*
    3 scallions, thinly sliced
    2 teaspoons paprika
    1 teaspoon cumin
    Pinch sea salt

    2 (28-ounce or 796 ml) cans whole, peeled, organic tomatoes, hand crushed
    Pinch brown sugar
    3 cups canned chick peas, rinsed and drained
    Zest of 1 lemon
    10 large fresh mint leaves, stacked, rolled up and sliced into ribbons (chiffonade)
    Handful fresh parsley, leaves picked and minced
    *Cook's Note: Hot chile, omit if sensitive or prefer less heat.
    Whole-wheat pitas, cut into wedges and toasted, for serving

Directions
Preheat the oven to 400 degrees F.

Slice the top off of the head of garlic; lay it on some aluminum foil and drizzle with olive oil, and a pinch black pepper. Seal the aluminum foil over the garlic and roast for 40 minutes.

In a large saucepan, heat the olive oil over medium heat. Add the peppers and scallions to the pan, coat with salt, paprika, and cumin. Saute for 8 minutes. Pour in the hand-crushed tomatoes, brown sugar, sea salt, and freshly ground pepper. Let simmer for 20 minutes. Peel 8 cloves of roasted garlic and crush with a fork. Add the garlic, chick peas, lemon zest, mint, and parsley to the stew. Stir and heat through. Ladle stew into big bowls and serve with toasted whole-wheat pita wedges.

Shrimp and Fish Stew with Coconut Milk Recipe (vatapá)

vatapá is an African-inspired Bahian specialty that has been adopted throughout Brazil. Traditionally it is made with seafood, but it may also be made with poultry.

INGREDIENTS

• 3 tablespoons [45 mL] vegetable oil
• 1 tablespoon [15 mL] dendê oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 teaspoon [5 mL] ginger, minced fine
• 4 tomatoes, seeded and chopped
• 3 preserved malagueta chiles, minced
• Juice of 1 lime
• 2 tablespoons [30 mL] cilantro leaves
• 1 tablespoon [15 mL] parsley
• 4 cups [960 mL] coconut milk
• ¼ cup [60 mL] ground dried shrimp
• ½ cup [120 mL] ground roasted cashew nuts
• ¼ cup [60 mL] ground roasted almonds
• ¾ cup [180 mL] unsweetened coconut, grated
• 1-inch [2.5-cm] slice fresh ginger, minced
• 12 ounces [340 g] raw shrimp, peeled and deveined
• 1 pound [450 g] fish fillets, such as sea bass, cod, or tilapia, cut into pieces
• Rice or warm acarajé (see page 150), for service
• Sprigs of cilantro, for garnish

INSTRUCTIONS

1. All advance preparation may be found in the ingredient list.
2. Heat the oils together in a heavy skillet and sauté the onion, garlic, and the 1 teaspoon of minced ginger until the onion is translucent.
3. Add the tomatoes, chiles, lime juice, cilantro, and parsley. Simmer for 5 minutes. Add the coconut milk, dried shrimp, cashews, and almonds. Simmer for 3 minutes, then add the coconut and remaining ginger. Simmer for 3 minutes more.
4. Remove from the heat and place in the workbowl of a food processor. Purée until smooth, adding a little water or chicken stock if too thick. (The sauce may be prepared up to 2 days in advance. Reheat, then add the shrimp and fish shortly before serving.)
5. Return the mixture to the pan and stir in the raw shrimp and fish. Simmer just until the seafood is cooked, 4 to 5 minutes.
6. Serve the vatapá with rice or with the warm acarajé, split. Fill the acarajé just before serving to preserve crispness of the fritters. Garnish with cilantro sprigs.

Lentil Stew (Bolivia)

Note: The lazy way is to put everything EXCEPT lentils into the blender and pulse it a few times pour the whole mix into the pot with lentils and let it cook for 1 hour until soft.

Prep time: 1 hour
leftovers: this is your 5 min meal where you heat and add to rice, taco, crepe, pita bread filling etc be creative.



Lentil Stew

* 1 large onion, chopped finely
* 3 medium tomatoes, chopped
* 1 bell pepper, chopped finely
* 4 large garlic cloves, finely chopped (divided)
* 1/2 bunch cilantro,finely chopped
* 1 cup dried lentils
* 1 tbs olive oil
1/2 tsp cumin
1/2 tsp oregano
* salt, pepper
* water
Sofrito or Recaito (as directed on bottle)
chicken bouillion or sazon goya to taste.
1/2 a turkey leg cut in big chunks (remove after everythign's cooked)
optional:
* 1 teaspoon smoked dried hot pepper, ground
(chipotles for a very spicy meal, or Chile Ancho for a milder aji)

Sarsa(salsa)

* 1 medium tomato, julienned
* 1/2 sweet onion, sliced thin
* 1/4 cup fresh flat leaf parsley, finely chopped
* 1 lime, juice of
* salt

** I personally like store bought salsa.

Directions

Sarsa (salsa)
Mix ingredients, and set aside, The longer it sits, the more the lime juice infuses everything with flavor

To cook the lentils:.
Put lentils and turkey leg in a saucepan, cover with water.

Add salt, 1/2 garlic clove and oil. Bring to a boil, then reduce heat to medium and cook for 20 minutes or until the lentils are tender. Drain and remove the garlic. Set aside.

While the lentils are cooking, heat the olive oil in a large saucepan.

Fry the garlic and the parsley on medium heat until the garlic is golden. Add the chopped onion until the onions become shiny (this means they're cooked but not yet golden).

Add the ground hot pepper and a splash of water. Let it cook for 1 minute. Keep stirring. Add the chopped tomatoes, 1/4 cup of water, salt and pepper.

Cover and cook 25 mintues at low-medium heat.

Add lentils and mix with sauce.
Simmer for 5-10 minutes.

Serve with white or brown rice and top with 1-2 spoons of sarsa(salsa).

*Vegetarian recipe just skip the meat. The original recipe did not have of turkey that I discovered one day after I accidentally put a big piece of turkey into the wrong pot thinking it was the soup pot so at dinner time this stew was the tastiest dish and no doubt the turkey leg helped.

Chinese Beef Vegetable Stew Soup

Serving: 12
Prep Time: 3 hours
Precooked time: 2-5 mins

"Law Sung Tong " aka mix veggy soup. This soup was my favorite as a kid when my mom made it and we'd all get drafted to help with the peeling, dicing and such then be rewarded with a very tasty stew at the end. This is one of the few dishes that I am very good at.

Chinese Beef Vegetable Stew Soup

3 tomatoes (cut in chunks)
1/2 bunch of celery (cut in chunks)
3-4 potatoes (cut in chunks)
3-4 carrots (cut in chunks)
1 whole ox tail
1/2 turkey leg
1/3 bunch of Cilantro (diced)
1 onion (cut in chunks)
12 cups of water
1 chicken boullion cube

Start the ox tail, turkey leg cooking in low heat for 1-1.5 hour you're making a soup base before we add the rest of the ingredients because we dont want all the veggies to disintegrate before the flavor from the meats are out. Then add the rest of the ingredients and continue cooking in low heat for 1-1.5 hours. Serve hot

*subsitutions: if no oxtail then any beef will do, and if no beef sub in 2 turkey legs, or 1/2 a chicken