Brazilian-Style Seafood Stew
The authentic Brazilian version of this recipe, known as Moqueca Baiana (mo KEE kah buy AH nah) uses red snapper, and is often served with seasoned white rice. Other firm white fish works as well, like cod, sea bass, grouper, halibut or even shrimp.
Ingredients
- 1½ lbs salmon , cut into 2-3-inch pieces
- 3 cloves garlic , minced
- ¼ C lime juice
- ½ t salt
- ¼ t ground black pepper
- 2 T olive oil
- 1 C yellow onion , diced in 1-inch pieces
- 1 C red bell peppers , diced in 1-inch pieces
- ½ C green onions , sliced thin
- 1 T paprika
- ½ t ground cumin
- 2 C canned diced tomatoes
- 1 14-oz can coconut milk
- ¼ C fresh cilantro , minced
- ½ t crushed red pepper flakes
Instructions
- In a large, non-reactive bowl, marinate the salmon in the minced garlic, lime juice, salt and pepper for 30 minutes to an hour.
- In a large stock pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the yellow onions and cook for a few minutes until they begin to soften. Add the bell peppers and cook another 2 minutes. Add the green onions, paprika, chili flakes and cumin and sauté for 1 minute, then add the tomatoes and cilantro and cook another 5 minutes, stirring occasionally.
- Remove the salmon from the marinade (discard marinade), and place the fish into the tomato sauce in the stock pot. Pour the coconut milk over the top, bring everything to a simmer, cover and cook for 10-15 minutes. Stir gently, once or twice. Salmon should be just cooked and tender. Add salt to taste.