Brazilian thick fish soup or stew with salmon slices, tomatoes, bell peppers, onions and coconut milk. Spicy thick fish stew is usually cooked and served in clay pots. Moqueca involves the use of white fish, but in this recipe we will focus on salmon. This quick and easy recipe is sure to please fish lovers.
Other dishes with fish.
Prep.: 2 hours 45 minutes Servings: 6-8 servings
- ½ head of garlic (cloves peeled and minced)
- 2 tablespoons fresh lime juice
- ¾ teaspoon coarse salt
- 1 tablespoon sweet paprika
- 2 ½ teaspoons dried cumin
- 1 ½ teaspoons freshly ground black pepper
For the fish stew:
- 900 g salmon fillet, cut into slices
- Olive oil
- 2 medium onions, sliced into half rings
- 1 green bell pepper, cut into wedges
- 2 medium tomatoes, sliced
- Salt and freshly ground black pepper
- 400 gr coconut milk
- 1 large bunch fresh cilantro, finely chopped
Mix all the ingredients for the marinade and pour it over the salmon cut into large slices. Cover with cling film and marinate in the refrigerator for 2 hours, but if time permits, overnight are best.
Pour a couple of tablespoons of olive oil into the bottom of a goose or cauldron and lay out a layer of chopped onions, then a layer of chopped bell peppers and a layer of sliced tomatoes. Put the marinated fish fillet on top, and on top of it again a layer of onions, bell peppers and tomatoes.
Season the top layer of tomatoes generously with salt and pepper and sprinkle with half the chopped cilantro. Pour in the coconut milk and add a couple of tablespoons of olive oil.
Place the open stew over medium heat, bring to a boil, reduce heat to low, cover and simmer for 30-45 minutes until the vegetables are fully cooked. A couple of minutes before full readiness, add the remaining cilantro, remove the stew from the heat and serve. Bon Appetit!
Try African tomato and peanut soup
Bon Appetit with kitchen background!