Salmon Moqueca
Moqueca is a traditional Brazilian fish stew. It combines many of my favorite flavors, including tomato, peppers, coconut milk, and cilantro.Some recipes call for cod, striped bass, or snapper, but because these fish are considered “moderate mercury” fish by the National Resources Defense Council, they are best eaten only occasionally. So in this stew, I used wild Alaskan salmon (as it is low in mercury, is sustainably harvested, and let’s not forget about all those awesome omega-3s). The sweet potato is not a typical moqueca ingredient, but yams are used in Brazilian cooking, so I felt they would fit in just fine. I like how they balance the dish, adding a bit of healthy starch and additional color to what’s already a pretty gorgeous stew. I adore coconut and found that the 3/4 cup of coconut milk in the recipe adds extremely subtle flavor; if you are looking for a more pronounced coconut taste, feel free to add more…
Ingreadient
- 1 1/2 pounds wild salmon fillets
- 1 28-ounce 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
- 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
Direction
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